Chef Joey's Chicken and Mushroom Scaloppine for Two

• 2 boneless skinless chicken breasts
• 2 tablespoons margarine (Vegan Earth Balance)
• 2 tablespoons olive oil (extra virgin is best)
• 6 mushrooms (sliced medium)
• 2 shallots (chopped fine)
• 14 cup marsala wine (this is a sweet wine)
• 34 cup stock (chicken or veggie is good)
• 1 cup coffee creamer (Plain Silk soy is the best)
• salt and pepper (to taste)

1. Put the chicken breasts between saran wrap and pound each one to 1/8-1/4" thick.
2. Heat 1 tablespoons margarine and 1 tablespoons olive oil in a skillet or fry pan in med-low.
3. Add the mushrooms and saute until just tender.
4. Don't over cook!
5. Remove from the pan and set aside.
6. Heat remaining margarine and olive oil in the same skillet and saute the chicken breasts until a golden brown on either side.
7. Remove from the pan and set aside.
8. To the skillet now add the shallots and saute until tender.
9. Add the stock and marsala wine and remove the brown bits from the bottom of the skillet.
10. Reduce by about 1/3.
11. Add the creamer, salt and pepper.
12. Taste to see if you added enough salt and pepper.
13. Then add the chicken and mushrooms back into the skillet and reheat.
14. Bon Appetit.

chicken breasts, margarine, olive oil, mushrooms, shallots, marsala wine, stock, coffee creamer, salt

Taken from www.food.com/recipe/chef-joeys-chicken-and-mushroom-scaloppine-for-two-211933 (may not work)