Chicken Marsala infused with *CPTG-Rosemary oil

Chicken Marsala with *CPTG Rosemary oil

Serves 4

2 Chicken Breasts-butterflied and sectioned into 4’s

1 egg whisked

Seasoned bread crumbs

sea salt-1/8 tap.

Parmesan cheese-1/2 cup

One cup yogurt

2 drops of *CPTG Rosemary essential oil

1 cup sliced mushrooms

1/2 cup sliced shallots

1 cup Marsala wine

4 ounces Chef Chasky ‘s “Limited Reserve EVoo”plus 4 more ounces

mix yogurt/egg and *CPTG Rosemary oil together-blend well

Dredge chicken in wet mixture -then dredge in bread crumbs with added sea salt

Using 4 ounces of Chef Chasky’s “Limited Reserve Evoo”

On high heat-Sauté mushrooms and shallots until slightly opaque

Add dredged Chicken and a little more EVoo sear Chicken until slightly brown -add Marsala wine and reduce to simmer-cook for 5 minutes

*Note: use only Essential oils such as DoTERRA as they must be digestible and food grade