CHICKEN MARSALA BREAST FILLET ROLLED IN OLIVE OIL & GARLIC – HERB BREADCRUMBS WITH THYME – BABY BELLA MUSHROOMS – MINCED GARLIC IN A SAUCE OF MARSALA WINE – BREADCRUMBS – CHICKEN BONE BROTH

For 2:

–chicken breast fillet (1, sliced breast meat)

–olive oil

–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.

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