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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Place chicken-breast halves between 2 sheets of plastic wrap. With meat mallet or rolling pin, pound breasts to an even 1/2-inch thickness. | 2. Beat eggs well in shallow plate. Place chicken breasts in egg mixture; let stand for 30 minutes. | 3. Season flour with salt, pepper and oregano. Drain the chicken and dredge well. | 4. Heat 1 tablespoon of olive oil and 2 tablespoons butter in a large, heavy-bottomed skillet over medium-high heat. Once the butter has melted and is foamy (it should not be brown), place the egg/flour coated chicken into the skillet. Cook for approximately 4 minutes per side, turning over only once. Cook until golden brown on both sides and no longer pink in color throughout. | 5. Transfer the chicken breasts to a platter; cover with foil to keep warm. | 6. Add the chopped bacon to the skillet and cook until crisp, stirring occasionally. Remove and drain on a plate covered with several layers of paper towels. | 7. Next, heat 2 tablespoons of butter in the skillet until foamy. Add the mushrooms, shallot, and 1/4 teaspoons salt. (Add a little more olive oil if the pan seems too dry.) Saute for 3 minutes, or until the shallots soften and the mushrooms are tender, stirring occasionally. Make sure to scrape up any bits left in the bottom of the skillet from the chicken and bacon. Transfer mushrooms to a bowl. | 8. Pour off any oil from the skillet, add the chicken broth, Marsala wine, lemon juice and any juices from the platter of chicken. Turn the heat to high and bring the sauce to a vigorous simmer. Continue cooking about 3 - 4 minutes until the sauce slightly thickens and is reduced by one-third, stirring occasionally. Whisk in the remaining butter. | 9. Lower heat to a slow simmer; return the mushrooms and chicken to the skillet and coat with sauce. | 10. Serve immediately. Spoon sauce and mushrooms over the chicken breasts; sprinkle with some of the cooked bacon and the snipped basil. Garnish with lemon wedges. | 11. COOK'S TIP: If choosing to serve over thin spaghetti, drain the pasta and tossed it in the sauce for the last minute or two of cooking. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken breast half	4		skinless boneless	-	-	-	-
egg	2			143.0	0.72	12.56	9.51
purpose flour	1/2	cup		50.4333	0.0	11.22	0.2833
kosher salt				50.4333	0.0	11.22	0.2833
black pepper			ground	-	-	-	-
oregano	1	teaspoon	dried	2.65	0.6892	0.09	0.0428
olive oil	1	tablespoon		119.34	0.0	0.0	13.5
butter	6	tablespoons	divided	513.0	23.570999999999998	16.029	43.2
hickory bacon	2	ounces	smoked chopped	50.4333	0.0	11.22	0.2833
wild mushroom	1	lb	assorted washed sliced	50.4333	0.0	11.22	0.2833
shallot	1		chopped	-	-	-	-
chicken broth	1/4	cup		19.53	0.4725	2.7846	0.6552
marsala wine	1	cup		50.4333	0.0	11.22	0.2833
juice				-	-	-	-
basil			snipped	-	-	-	-
lemon wedge				50.4333	0.0	11.22	0.2833

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.