3 tbs. butter
5 fresh chicken breasts (pounded)
1/2 cup whipped cream cheese (soften)
1 cup shredded Parmasen
1 1/2 cups fresh mushrooms, diced
1 large sweet onion (diced)
1 clove of fresh garlic, minced or smashed
1/2 cup vanilla flour ( baking mix)
1/4 cup water
1/2 cup Marcala wine
1 tsp. sugar
If too thin, add a dash more flour.
Add butter to large skillet. Butter should be hot before adding the mushrooms and onion. Saute’ till cooked . Remove from pan, and place in a plate. Chicken should be dry. Rub each piece with cream cheese and cover with Parmasen cheese. In the same pan, add chicken. Cook each side for about three minutes until golden brown. Now add mushrooms and onions back to pot.
In a seperate bowl, add flour, water, wine, sugar. Mix well. Add to small, nonstick pot, and cook until thicken. Must keep stirring, and watch closely. Then cover the chicken wirh sauce. Simmer for about 10 minutes. Chicken must be cooked through.
Feeds 3 Italians :)