Tender chicken breast pieces and sliced mushrooms in a lovely Marsala wine sauce. Great over pasta or with risotto.
chicken breast halves, boneless, skinless
parmesan, parmigiano-reggiano cheese, grated
chicken bouillon, powdered
or one cube
Cut chicken into 2-inch pieces and flatten with mallet.
Place Parmesan cheese in wide, shallow bowl.
Coat chicken pieces well with the Parmesan.
Melt some of the butter or margarine over medium heat in a large skillet.
Sauté the whole garlic cloves and the coated chicken pieces, a few at a time, until golden brown on both sides.
Add remaining butter or margarine, as needed, and set pieces aside as they brown (in a low oven on a deep platter).
Discard the garlice pieces after all chicken has been sauteed.
In a small amount of additional butter or margarine (only if needed) in the same skillet, sauté the sliced mushrooms 5 minutes; remove to platter with the chicken.
To the butter/margarine remaining in skillet, add cayenne pepper, bouillon and hot water; stir until the "fond" (brown bits clinging to bottom of the pan) dissolves.
Add back into the skillet the chicken and mushrooms.
Cook 1 minute over high heat.
Add Marsala wine.
Stir; turn off heat and cook 1 to 2 minutes.