1 Pkg Bessie’s Al Dente Noodles
1-2 lb Chicken Tenderloins (Flatten out with a meat mallet)
1 Cup Flour
3 Tbsp Butter
2 Tbsp Canola Oil
2 Cups Sliced Mushrooms
1/2 Cup Chopped leeks (or onions)
1 Dash Salt
1 Dash Pepper
1 cups Marsala Wine
1 Tbsp Beef Base (Better Than Bouillon)
1 1/2 cup Water (To add to Beef Base)
Chopped Basil (optional to garnish)
Grated Asiago Cheese (optional to garnish)
Put the chicken breasts inside a Ziploc bag side by side; pound them out with a mallet gently and flip the bag over and do the same thing on the other side. Place the flour in a shallow dish and add salt and pepper mix with a fork.
Heat the canola oil in a medium sized skillet. When the oil is nice and hot dredge the chicken pieces in the flour mixture. Put cutlets into pan and fry on each side for about 3-5 minutes on each side until golden brown turning once. Remove the chicken and place in the oven to keep warm on 350 degrees.
Lower the heat to medium and add the shallots and mushrooms and butter. Salt and Pepper the mixture and sauté them until translucent about 5-7 minutes. Add the Marsala Wine and raise the heat to medium high. Reduce the wine to half. Now add the water and beef base and continue to cook on medium high heat for a few minutes. You can now add the chicken cutlets back to the mixture or keep them separate. Either way you prefer to serve this dish is fine.
Cook Bessie’s Al Dente Noodles according to the instructions or open container fill half way with water and cook in microwave for 5 minutes then drain. Garnish with fresh chopped sweet basil and grated Asiago cheese if desired.