Chicken Marsala, Fried Version part 1 of 3

[TracerZX2]

Doing this in three parts so I don't run out of words again. I am also including directions for stuffed and un-stuffed, so take your pick. This is a fairly easy recipe to follow, my family loves it. This recipe works equally as well for boneless pork chops, tenderloins, turkey breast and such. It is really easy to double, triple or whatever. You can fry the meat and stuff in advance the bake and make the marsala wine sauce later. Tastey way to impress.

4 boneless, skinless chicken breast
8TBS EVOO (extra virgin olive oil)
8TBS Butter (real, salted butter, the fake crap does not taste as good)
1.5C Flour
1TBS basil
1 to 2 TBS oregano (if ground oregano us 1TBS if other use 2TBS)
1 1/2 tsp salt
1 tsp pepper
1/4C italian bread crumbs

Place each breast (or your other selected meat) between two pieces of plastic wrap and pound your meat until it is uniformily 1/4" to 3/8" thick. Use the smooth side of meat mallet. This will tenderize your meat and make it cook much more evenly.

in a 9" x 9" baking dish (or whatever you want to do this in) mix flour, basil, oregano, salt, pepper and bread crumbs. Dredge each piece of meat in the flour making sure it is thoroughly coated, shake off the excess.

In a large skillet (14" to 18"), melt butter and add in EVOO over medium high heat. Fry breast until light brown each side. If you are going with unstuffed, you want to make sure the chicken is completely done. If you are doing stuffed, the juices should be starting to clear but not fully cooked. Remove to cooling rack to let drain.

If you are using a 8" to 12" skillet, you will likely want to use only 1/2 of the butter and 1/2 the EVOO for the first couple of breast and melt in the rest for the last breast.

If you are doing un-stuffed version, make sure again that your chicken is cooked through and go on to step 3 of 3

If you are doing the stuffed version, move on to step 2 of 3