| 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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