INGREDIENTS
3 Lbs of Boneless Chicken Breasts (Skinless)
1 3/4 Cup of Olive Oil
2 Garlic Cloves
1 Carrot (Chopped)
1/2 Cup of White Wine
2 Ginger Root Slices
8 Red Potatoes
6 Carrots (Cut 2″ Pieces)
1 Onion (Chopped)
1 Cup of Fresh Green Beans (Trimmed – Washed)
1 Teaspoon of Fresh Ground Pepper
Sea Salt

DIRECTIONS
Process garlic, chopped carrot, white wine, ginger, and 1 1/2 cups olive oil in food processor. Reserve. Heat 1/4 cup oil in a Dutch oven pan. Brown chicken, then reduce heat to low, cover and simmer for approximately 20 to 30 minutes (depending upon size of chicken pieces). Add potatoes, carrot chunks, onions, and ginger vermouth sauce. Cover, and cook until vegetables are done but not mushy. If you use fresh string beans, add only during last 5 to 6 minutes of cooking. Season to taste with salt and black pepper.

INGREDIENTS
6 Boneless Chicken Breast (Skinless)
1/4 Cup of Vegetable Oil
1 Egg
2 Tablespoon of All Purpose Flour
2 Tablespoon of Dry Potato Flakes
30 Saltine Crackers
1 Teaspoon of Salt (Seasoned)
1/2 Teaspoon of Fresh Ground Black Pepper

DIRECTIONS
Place crackers in a large resealable plastic bag; seal bag and crush crackers until they are coarse crumbs. Add flour, potato flakes, seasoned salt, and pepper to bag and mix well. Beat egg in a shallow dish or bowl; heat oil in a large skillet over medium high heat. One by one, dredge chicken pieces in egg beat, then place in bag with crumb mixture, seal bag and shake to coat. Reduce heat to medium and cook coated chicken in skillet for 15 to 20 minutes, turning frequently, until golden brown and juices run clear.

INGREDIENTS
4 Boneless Chicken Breasts (Skinless – 1/4″ Thick)
4 Tablespoon of Butter
4 Tablespoon of Olive Oil
1 Cup of Mushroom (Sliced)
1/2 Cup of Marsala Wine
1/4 Cup of Cooking Sherry
1/2 Teaspoon of Oregano (Dried)
1/4 Teaspoon of Fresh Ground Black Pepper
1/2 Teaspoon of Sea Salt
1/4 Cup of All Purpose Flour

DIRECTIONS
In a shallow dish or bowl, mix together the flour, salt, pepper and oregano. Coat chicken pieces in flour mixture. In a large skillet, melt butter in oil over medium heat. Place chicken in the pan, and lightly brown. Turn over chicken pieces, and add mushrooms. Pour in wine and sherry. Cover skillet; simmer chicken 10 minutes, turning once, until no longer pink and juices run clear.