–chicken breast fillet (1, sliced breast meat)
–garlic – herb breadcrumbs (boxed, one-quarter cup)
–thyme (one-half teaspoon, dried, bottled)
–minced garlic (bottled, 1 tablespoon)
–Marsala wine (cooking wine, one-quarter cup)
–baby bella mushrooms (4 or 5, quartered, fresh)
–chicken bone broth (bottled, one-quarter cup)
–salt and pepper
1 – Place the Marsala wine, bone broth, and two tablespoons of breadcrumbs in a covered baking dish. Add mushrooms, minced garlic, and a few drops of olive oil. Stir. Microwave on high for 3 minutes.
2 – Place the chicken breast fillet in a plastic bag. Season with salt, pepper, thyme, and olive oil. Add garlic – herb breadcrumbs. Shake well to cover. Place the breaded chicken in the sauce.
3 – Microwave on high for 3 minutes. When finished, cut the chicken into two pieces to ensure doneness, and then to share the fillet. (Portion is for a small appetite.)
4 – Serve chicken and mushroom sauce hot.
–chicken inspired by C. Mabry, chef.