| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Jewish | 4 | -6 serving | |
INGREDIENTS
| 1/4 | c | Flour |
| 4 | Chicken breast cutlets; (up to 6) | |
| Margarine | ||
| Oil | ||
| 1/2 | sm | Onion; chopped |
| 2 | Garlic cloves | |
| 1/2 | lb | Mushrooms; sliced |
| 3 | tb | Dry MArsala or sem-dry white wine |
| 2/3 | c | Beef stock |
INSTRUCTIONS
Source: "Ladies in the Kitchen" compiled by The Ladies Auxillary of the Margolin Hebrew Academy and Feinstein Yeshiva of the South (revision of earlier edition) Recipe by: Abby Kaplan Lightly dredge chicken in flour. Heat enough margarine and oil to cover the bottom of a skillet. Cook chicken over medium heat until lightly browned. Remove and keep warm. Add onion and garlic; saute until onion is tender, about 2 to 3 minutes. Add mushrooms and cook until lightly browned. Return chicken to pan; stir in wine and beef stock. Bring to boli and reduce heat. Simmer until liquid is reduced a bit. Great with "buttered" (use pareve margarine) or rice. Posted to JEWISH-FOOD digest by Linda Shapiro <lss@coconet.com> on Sep 17, 1998, converted by MM_Buster v2.0l.
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