1 Tbs Splenda Brown Sugar Blend
1/2 tsp Ground Cinnamon
1/2 Stick Butter
1/2 Small Bag Miniature Marshmellows
|Batter: Dip Chicken in Eggs then flour|
Heat Olive oil then Place chicken in frying pan under Medium heat. Sprinkle a dash of Salt, pepper and garlic powder. Cook until golden Brown
Place in baking dish.
If Chicken starts to burn replace oil and add new oil.
|Sautee Onions with a little bit of Olive Oil until|
|Add mushrooms, 2 Tbs butter|
|Sautee Until Mushrooms are cooked. About 2 minutes add 1 Tbs Marsala Wine and Sautee for another minute. Place in a bowl.|
. ( Chicken and Mushrooms mix need to be sauteed together while adding ingredients below to have flavorful taste.)
Divide chicken and mushroom mix into 3 parts or whatever is needed to have enough room in the frying pan to stir and flip.
Place one part Chicken and Mushroom Mix in a large deep frying pan on med high heat.
Add 2 Tbs Butter 2Tbs or more of Marsala wine.
Swirl and Flip the mix in the pan to coat for 1 minute.
Then add gravy mix listed below. Bring to a boil.
Place on top of noodles.
Repeat this proceedure until finished.
|Melt 2 Tbs butter then add 1/4 cup Flour on med heat. Press down hard, smashing flour to melt|
with butter without lumps.
|Add 1 Tbs beef broth so flour won't burn. Once lumps are gone add more broth. |
Keeping the gravy thick.
|Add 1 TBS or more (taste to determine what you like)|
of Marsala Wine. Keep Stirring.
|Bring to Boil,|
|Pour on top of Chicken Marsala.|
|Swirled a little bit of yogurt on top before I baked it.|
|Choc. chips, banana and walnuts.|