This post isn’t so much an entree, but more of a snackatizer. This was one of my first forays into quick cooking and it worked out remarkably well. You can tell from the liberal use of bread crumbs instead of panko that this particular recipe is early in my cooking life. I still make it from time to time and it always goes well both as an hors d’oeuvres and as an entree – depending on how much you make. You can make this with any kind of red cooking wine – marsala happens to be my favorite. If you use regular wine, make sure to add salt when you add the wine.
1 pound chicken tenders
italian style bread crumbs2 eggs
marsala cooking wine
1 package sliced mushrooms
1 tsp balsamic vinegar
slutty olive oil
handful of capers (optional)
Remove the vein from the chicken tenders and cut each piece into thirds. Sautee the mushrooms in olive oil until they are reduced and set aside. Mix the eggs and the vinegar, dip the chicken pieces in the mixture, roll in bread crumbs and fry until they’re done through. I do these in batches because it’s never a good idea to crowd the pan. You will notice that the batches get darker as you go along – that’s what’s supposed to happen. When the chicken is cooked, set aside. Do not clean out the pan. Add some marsala wine and optional capers along with some of the cooked mushrooms to the pan. Toss in the chicken until well coated. Continue to do this until everything is cooked and coated.
I know someone who likes these with thai peanut sauce. I’ve tried it. I’m not convinced.