CHICKEN SCALOPPINE MY WAY ENJOY DAN:

                  CHICKEN SCALOPPINE MY WAY by CHEF DAN:

Serves 4

MARSALA SAUCE:

3 tablespoons olive oil

4 garlic cloves, thickly sliced

1/2-onion, chopped

1/4-red pepper flakes

1 cup Marsala wine

1-cup chicken broth

Sea salt and freshly ground black pepper to taste

CHICKEN SCALOPPINE:

1-1/2-pound chicken tenders

Sea salt & freshly ground pepper to taste

6 tablespoons almond flour

3 tablespoons olive oil

1 cup crimini mushrooms, sliced

1/4-cup fresh snipped chives

DIRECTIONS: (FOR THE SAUCE)

1.   Heat oil in a skillet over medium-high heat and when sizzling.

2.   Add onions and sauté for 4 minutes.

3.   Add the garlic, red pepper flakes, and sauté 1 minute.

4.   Add the Marsala wine, and stir up any brown bits that might be clinging to the bottom of the pan.

5.   Add broth and bring to a boil season with salt & pepper.

6.   Simmer for 15-20 minutes.

7.   Keep warm.

SCALOPPINI:

1.   Sprinkle the chicken scaloppini with salt & pepper.

2.   Dust the scaloppini with four, shaking off any excess flour.

3.   Heat 2 tablespoon oil in a skillet over high heat when sizzling.

4.   Add chicken, mushrooms, sauté chicken & mushrooms until chicken is browned on both sides brown about 2-3 minutes.

5.   Bring the Marsala sauce to a boil, add chicken and mushrooms.

6.   Reduce heat and simmer for 3-4 minutes.

7.   Place the scaloppini on serving tray, spoon the sauce on top.

8.   Garnish with fresh chives.

ENJOY DAN:                                   SING SONGS & PLANT SEEDS!!