Country Giant morning deejay Gator Harrison invited Crossvilles Halcyon Days Restaurant Chef Gary Brewer into the kitchen to learn some tips on cooking local and eating green.

Serves 2

• 2 Tbs Butter
• 2 Tbs. Extra Virgin Olive Oil
• 2 Boneless Chicken Breasts
• ½ c. flour
• 1 portabello mushroom cap, sliced
• ½ c. beef broth
• ½ c. sweet Marsala Wine
• 1 c. heavy cream
• black pepper & salt
• ½ zucchini squash, sliced
• ½ summer squash, sliced
• 1 small onion, sliced
• ½ tsp. minced garlic

Preheat oven to 375 degrees. Dredge chicken breast in flour & sauté in butter 3 minutes, then flip and brown another 3 minutes.  Place in oven for 10 minutes.  Deglaze the pan with broth, add wine, reduce mixture by half and add heavy cream along with a pinch of black pepper.  Add ½ of mushroom slices to sauce and reduce for about 6 minutes, stirring occasionally.  Consistency will be creamy.

While chicken and sauce are cooking, sauté vegetables over medium-high heat with 2 Tbs olive oil with a pinch of salt and the minced garlic.  Toss veggies often.  

To serve, remove chicken from oven and top with sauce.  Serve alongside vegetables.

Halcyon Days
2444 Genesis Rd
Crossville, TN 38571-1108
(931) 456-3663

---

Add this page to your favorite Social Bookmarking websites