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  1. Ingredients:
    3 chicken cutlets, pounded
    1 cup + 1 tbsp flour, divided
    3/4 cup marsala wine
    1 shallot, sliced
    5-6 garlic cloves, chopped
    1/2 cup chicken broth
    8 oz baby bell mushrooms
    2 tbsp butter, divided
    2 tbsp olive oil
    Salt & pepper, to taste
    For garnish: chopped parsley
    Directions:
    Place your chicken cutlets in a plastic bag and pound them.
    On a plate add 1 cup of flour and season it with salt and pepper. Coat both sides of the chicken cutlets in the flour.
    In a pan add olive oil and 1 tbsp of butter. Then add in the floured chicken cutlets, and cook on each side for 5-6 minutes or until cooked through, on medium to high heat.
    Once the chicken is cooked through remove it from the pan and set it aside on a plate. In the SAME pan add shallots, garlic, mushrooms, salt & pepper, and sauté until mushrooms are golden brown.
    Deglaze with the marsala wine, add in flour paste (made by combining 1 tbsp of flour and 1 tbsp butter until it forms a paste), and continuously whisk that together for 3 minutes. Then add in the chicken broth.
    Add the chicken cutlets with all its excess juices back into the pan.
    Garnish with chopped parsley. Serve & Enjoy!!!

  14. For all those out there asking her personal questions like is she married again, keep your comments professional she seems accomplished and and very efficient that's the way people should have learned how to cook from their mothers and grandmothers not today because most people I'm sure most people watching this do not have no clue and they wonder why their food doesn't taste that's good.

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