10 oz. chicken breast (boneless)
1 cup flour
salt, pepper, and garlic to taste.
¼ cup butter
1 cup mushrooms (sliced)
½ cup marsella wine
½ cup beef stock
corn starch and water mixed in equal parts as needed. Ex: ½ cup corn starch= ½ cup water.
Season flour. Dredge chicken through flour. Pre heat skillet until medium high heat. Add butter, then chicken and saute until done. 150* internal temp.
Remove from skillet, add mushrooms, saute two minutes, add beef stock and wine. Bring to simmer, add corn starch and water mix until it’s a medium sauce. Top chicken with sauce and favorite pasta.
Enjoy! Chef Yancy