| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs, Dairy, Vegetables |
|
Restaurants |
1 |
Servings |
INGREDIENTS
| 2 |
|
Boneless and skinless chicken breast halves; (5 to 6 ounces each) |
| 1/2 |
ts |
Salt |
| 1/2 |
ts |
Pepper |
| 1/2 |
ts |
Granulated |
|
|
Garlic |
| 1 |
|
Egg |
| 1/2 |
c |
Milk |
| 1 |
c |
Flour |
| 1 |
tb |
Vegetable oil |
| 1 |
tb |
Butter |
| 1 |
c |
Shredded mozzarella cheese |
|
|
Mushroom sauce; (see recipe) |
INSTRUCTIONS
Flatten chicken breasts to desired thickness, about 1/8- to 1/4-inch. In
bowl, combine seasonings with egg and milk. Dip chicken into egg mixture,
coat with flour.
Saute in skillet in combined oil and butter 4 to 5 minutes over medium heat
or until golden brown and no longer pink in center, turning to brown both
sides.
Meanwhile, preheat broiler.
Top chicken with cheese and broil until cheese melts, 30 seconds to 1
minute. Remove from heat and keep warm while preparing mushroom sauce. To
serve, top chicken with mushroom sauce. Serve immediately.
Sauce:
1 tablespoon vegetable oil 1 tablespoon butter 1 cup fresh or canned and
drained mushrooms, sliced 1 cup chopped onions 1/2 teaspoon salt 1/2
teaspoon pepper 1/2 teaspoon granulated garlic 1/8 cup Marsala wine
Combine oil and butter in saucepan over medium heat. Add mushrooms and
onions and sautée about 2 minutes. Add seasonings, then wine. Simmer about
1 minute. Spoon over chicken to serve.
Notes: Served at Salvatore's The III, 4950 S. 27th St. Dominic DiStefano,
owner, sent the recipe
Recipe by: From the Journal Sentinel staff
Posted to MC-Recipe Digest by Gr8seeksM8@aol.com on Feb 14, 1998
A Message from our Provider:
“Opportunity may knock once, but temptation bangs on your front door forever.”