Chicken Sherry Marsala

My favorite recipe to create and consume is my infamous Chicken Marsala. This is my first time of completely substituting Sherry Cooking Wine with Marsala Cooking Wine, and I completely love it! I use the  brand Holland House that can be purchased at most Grocery Stores, including Super Wal-Mart. This meal should usually run you about $10, $15 maximum, depending on what you have around the house.

Chicken Sherry Marsala
Box of 2 Garlic Cloves (from Super Wal-Mart);         -  $0.68
     about 5-6 cloves, chopped and diced
Great Value Heavy Whipping Cream; about 1/2 cup  -  $1.78
8 oz. Sliced & Clean Mushrooms                              -  $1.98
Boneless Chicken Breast at 1.99/lb.                          -  $1.99
Rolland House Sherry Cooking Wine                        -  $2.62
3 Eggs
1/2 pound thin spaghetti
About 1 cup of Flour
Olive Oil
Celery Salt
Ground Black Pepper
Garlic Powder
Italian Seasoning
Basil

In a deepened plate or a bowl, add 3 eggs with the seasoning of your choice. I used celery salt, ground black pepper, basil, Italian seasoning, and garlic powder.  Whisk together to blend.

In a similar bowl, place about one cup of flour for dredging the chicken into firstly.

Now slice the chicken breasts into a slender stripping, lengthwise. Once sliced, place wedges under wax paper (or plastic wrap if wax paper is not available), and use a cooking mallet (or something as equally resourceful) to pound out the chicken to a thinner cut. 

In a large pot, boil some water. Boil enough that will cook your family a meal of pasta. Add vegetable oil and/or salt and pepper to the water. Once boiled, add the desirable amount of spaghetti and cook until al dente.

After you completely cover the pounded breast in the flour, you want to then smother it in the seasoned egg juices. To ensure that the chicken will have it's miraculous coating, I then dredge it straight back into the flour for one last time. Coat it well and with an abundant prosperity. Then cook on medium-high heat in a deepened pan. Cook until the mushrooms, chopped garlic, and slices of chicken are fully saturated with the olive oil (or vegetable oil), heavy whipping cream, Sherry Cooking Wine, and natural juices that are purged. 

In a large deepened plate or bowl, join the mushroom-garlic-chicken mixture with the cooked spaghetti and serve. Enjoy!

Make sure to comment or add any critiques about any additional ingredients you would like to share with others!!!