• 2 chicken breasts, pounded flat

• 1/2 cup breadcrumbs

• 1/2 cup flour

• 1 teaspoon ground black pepper

• 1/2 teaspoon garlic powder

• 1/2 teaspoon onion powder

• 1 teaspoon dried basil

• 1 teaspoon dried oregano

• 2 tablespoons chopped fresh parsley

• 2 eggs beaten

• 2 tablespoons butter for frying

• 4 tablespoons avocado oil for frying

• 1 1/2 cups Marsala wine

• 1 1/2 cups chicken broth, I use (Colorful Caitie's Homemade Broth)

• 12 baby portobello mushrooms sliced thick

• 1 large, sweet onion chopped thinly

• 6 cloves of garlic min

• Angel hair pasta

• 3 tablespoons fresh grated white cheddar cheese (optional)

Step 1

First chop up your mushrooms and onions then set aside. Mince your garlic cloves and get your spices ready. Beat your eggs until combined and set aside. Put your breadcrumbs into a separate bowl.

Step 2

Make your flour mixture by combining all dried spices with the flour, keep in bowl separate from eggs, and breadcrumbs.

Step 3

Take your chicken breasts and pound them with a meat hammer until thin, about 1/4 inch.

Step 4

In a large frying pan with cover, heat 1 tablespoon of butter and one tablespoon of oil over medium.

Step 5

While your butter and oil are heating up, follow the dredging process of coating your chicken breast in the flour mixture first, then the beaten eggs second, and finally you coat it with breadcrumbs, and then place it into the frying pan with the butter and oil. Repeat process for the second chicken breast. I cook them for 3-4 minutes on each side, flipping them until cooked and golden brown. I do cover the pan with a lid for the cooking process and I start boiling the water for the pasta.

Step 6

Once your chicken breasts are done cooking, put them on a plate and set aside. Wash your pan or grab another large frying pan and add 1 tablespoon butter and 1 tabelspoon oil over medium. Now is a good time to start cooking your pasta.

Step 7

Once the butter has melted add the minced garlic to the pan and sautee for about 2 minutes or until translucent. Add the onions and mushrooms, stir well and cook over medium-high for about 3-4 minutes, stirring frequently so nto to burn your dish. Once the garlic is ready, add the chicken broth, and turn your burner up to high and allow a boil to start. Once the mixture starts to boil, add the Marsala wine and return to boil for 1 1/2 minutes and shut off the burner.

Step 8

Your pasta should be done now and ready. Add a helping a pasta to each plate. Then add the chicken breast to the top of the pasta. Now take your Marsala mushroom sauce and ladle it over the top of the chicken and pasta.

Step 9

After the sauce has been poured, top each plate with fresh chopped parlsy and grated cheese! Enjoy!