I’ve been with my husband for about six and a half years now, and I have to say one of the most special aspects of dating this long is the fact that we navigated through the beginnings of adulthood together. We’ve been with each other through first jobs, first real paychecks, first apartments, first a whole lotta things. We’ve also been with each other through learning how to cook for ourselves outside of a college setting. Most people our age can relate, when you’re first starting out you’re always looking for quick, cheap and easy recipes that you can whip up without creating a huge fuss in the kitchen. (Of course that’s still the story for me now).
I’ll never forget the first time we made this dish together. We were at M’s pretty crappy yet fabulous apartment in Philly and wanted to try something new. This recipe was given to us by his sister, and we were drawn to how easy it looked. We weren’t wrong! It’s really tasty, has a ton of flavor, and very quick. Great to serve with a side of greens and rice. We made it the other night and as always it brought me back to the good old days. Enjoy.
- Italian breadcrumbs
- 1/2 teaspoon of salt
- 1/4 teaspoon ground black pepper
- Romano cheese
- 4 skinless, boneless chicken breast halves – pounded 1/4 inch thick
- 4 tablespoons of butter
- 4 tablespoons of olive oil
- 1 cup sliced mushrooms
- 1/2 cup Marsala wine
- 1/4 cup cooking sherry
- In a shallow bowl or dish, mix together the breadcrumbs, romano, salt, and pepper. Coat chicken pieces in eggs mixture, then in breadcrumbs.
- In a large skillet, melt butter in olive oil over medium heat. Please chicken in the pan, and lightly brown. Turn over chicken pieces, and add mushrooms. Pour in wine and sherry. Cover skillet; simmer chicken 10 minutes, turning once, until no longer pink and juices run clear.