Place the chicken breast slices in a resealable plastic bag and pound into scaloppini, about 1/4 inch thick.
Coat both sides of each scaloppini with 2 tablespoons of Nick’s magic rub.
Coat the scaloppini with flour. shaking off the excess.
In a nonstick skillet, bring the oil to a sizzle over medium-high heat.
Add the scaloppini and cook for 2 minutes per side.
Remove the scaloppini and place in a waiting dish.
Dispose of the oil in the pan and add the extra virgin olive oil over medium heat .
Add the mushrooms, stir well, and cook for 2 minutes.
Flavor the mushrooms with 1-1/2 teaspoons Nick’s magic rub and cook for 1 minute, stirring well.
Stir in the chopped onions, parsley, and garlic. Cook for 2 minutes.
Increase the heat to medium-high. Add the wine and stir well to dislodge the brown bits at the bottom of pan. Continue cooking for 2-3 minutes until the wine reduces by 1/2.
Add the chicken stock and continue to cook, stirring well, until boiling.
Reduce heat to medium, add the chicken scaloppini, and cook for 2 minutes to reheat the scaloppini throughout.
Remove the scaloppini and keep warm.
Increase heat to medium-high. Stir in the butter until completely melted into the sauce.
Salt and pepper to taste.
To serve, place the scaloppini on the serving plates and spoon the mushrooms over them.
Decorate with a sprinkle of chopped parsley.
2 pounds boneless and skinless chicken breasts cut into ½ slices.
3-1/2 tablespoons of Nick’s Magic Rub, 2 tablespoons for the scallopini, 1-1/2 for the mushrooms
1/2 cup flour
3 tablespoons extra light olive oil
1-1/2 tablespoon extra virgin olive oil.
1/2 pound beech mushrooms or button mushrooms, sliced
1/2 pound of sliced shiitake mushrooms
1/4 cup finely minced white onions.
3 cloves garlic finely chopped
1 tablespoon fresh chopped parsley.
3/4 cup Marsala wine
1-1/2 cup chicken stock.
2 tablespoons softened butter
Salt and pepper to taste
1 tablespoon chopped fresh parsley