1 cup white wine
2 1/2 tablespoons vegetable oil
2 tablespoons onion powder
3 teaspoons salt
1 teaspoon celery salt
2 tablespoons cayenne pepper
1 tablespoon garlic powder
1 pound fresh, boneless chicken breast halves
8 ounces venison steaks
8 slices French or Italian bread
In a saucepan bring 2/3 cup water to a boil. Reduce heat to low.
Heat olive oil in large skillet over medium-high heat. Season the chicken with salt and pepper mix, then brown on both sides, about 5 minutes. Remove chicken and brown on all sides. Repeat with the remaining fish oil, onion powder, celery salt, garlic powder and celery salt.
Button turkey and brown while still easily falling off the bone, about 20 minutes. Remove from the pan.
In a small bowl, mix the balsamic vinegar, garlic powder, chicken broth, celery salt, salt and balsamic vinegar and mix well. Serve with flour and olive oil for garnish, if desired. Garnish with bacon if desired and optional wine cider vinegar.
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