| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Poultry | 4 | Servings | |
INGREDIENTS
| 1 1/2 | lb | Boneless; skinless chicken cutlets |
| 1 | pk | (10-oz) fresh mushrooms |
| Flour | ||
| Parsley flakes | ||
| Salt & pepper | ||
| Hot pepper; crushed | ||
| White wine |
INSTRUCTIONS
submitted by: bmarks@nyc.pipeline.com Here's a quick and easy meal for summer. I like to serve it with blanched broccoli. Cut chicken into 2x2 inch chunks. Clean and slice mushrooms. Dredge chicken in flour. Saute chicken lightly in oil. In another, deep skillet, coat bottom with oil from the first skillet. Add chicken, mushrooms and seasonings. Cover with dry white wine. Bring to a boil, cover and simmer until chicken is tender. Serve over rice. DAVE <DAVIDG@CLAM.RUTGERS.EDU> RECIPEINTERNET LIST SERVER RECIPE ARCHIVE - 10 JUNE 1996 From the 'RECIPEinternet: Recipes from Around the World' recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
A Message from our Provider:
“A state of mind that sees God in everything is evidence of growth in grace and a thankful heart. #Charles Finney”