| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
St. Louis |
Poultry |
6 |
Servings |
INGREDIENTS
| 6 |
|
Chicken breasts; skinned, boned |
| 1/2 |
c |
Flour |
| 1 |
ts |
Salt |
| 1/3 |
ts |
Black pepper |
| 6 |
tb |
Butter |
| 1 |
c |
Chicken stock |
| 3/4 |
c |
Dry white wine |
| 1/2 |
c |
Grated Parmesan cheese |
| 1 1/2 |
tb |
Chopped parsley |
|
8 |
minutes. |
INSTRUCTIONS
1. Place chicken breasts between 2 sheets of waxed paper. Pound to flatten.
2. Put flour, salt and pepper in a large brown paper bag. Drop several
pieces of chicken into bag and shake to coat each piece with flour.
3. Melt butter in large skillet. Brown chicken. Cook until done, about 5 to
4. Remove chicken to warm platter.
5. Stir stock and wine into skillet. Blend with drippings. Cook until
liquid is reduced by half.
6. Pour sauce over chicken. Sprinkle with Parmesan.
7. Heat under broiler until cheese browns, about 3 to 5 minutes. Garnish
with parsley.
DOMINIC'S
WILSON AVENUE, ST. LOUIS
WINE: BAROLO
From the <Micro Cookbook Collection of Italian Recipes>. Downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.
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