| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
|
4 |
Servings |
INGREDIENTS
| 1 1/2 |
c |
Fresh mushrooms such as porcini, shitake, button, or portabella, washed, cut in quarters or sliced |
| 1/4 |
c |
Green onion |
| 4 |
ts |
Margarine or butter |
| 4 |
|
Boneless skinless chicken breast pounded to thin |
| 1/8 |
ts |
Salt |
| 1/8 |
ts |
White pepper |
| 1/3 |
c |
Dry marsala or dry sherry |
| 1/4 |
c |
Chicken broth |
| 1 |
tb |
Snipped fresh parsley |
INSTRUCTIONS
In 12 in. skillet cook mushrooms, and green onion in 2 tea. of margarine
for 4 - 5 minutes or until tender. Remove from skillet and set aside
Meanwhile rinse veal or chicken with paper towels. Place between 2 sheets
of clear plastic wrap. Working from center to edges, pound lightly with
flat side of a meat mallet. Remove wrap, continue thinning all pieces of
chicken until thin. Sprinkle meat with salt and pepper. Cook veal or
chicken in same skillet using about 2 tea. butter or margarine about 1
minute on each side. Transfer to warm dinner plate to keep warm. Add
marsala or sherry and chicken broth to drippings in skillet boil gently
about 1 minute. Add onions and cooked mushrooms. Heat through, spoon
mixture over cooked veal or chicken. Serve with Baked Potato, or rice
pilaf, along with vegetable of choice. Serves 4
Posted to TNT - Prodigy's Recipe Exchange Newsletter by Jsgrl430@aol.com
on Oct 18, 1997
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