INGREDIENTS

INSTRUCTIONS

(Roberta Brisson's Copycat???)  Place chicken breasts one at a time
between 2 sheets of waxed paper.  Lay the chicken pieces, with the side
from which the skin was removed  down, on the waxed paper and gently
flatten with a mallet. Flatten  them to about 1/4-inch thickness.
Pounding the chicken has two  purposes; 1) to make the breast larger,
and most importantly 2) is to  make the thickness even so the cooking
time will be uniform.  Combine flour, salt and pepper on a clean piece
of waxed paper. Coat  each chicken breast with seasoned flour; lift by
one end and gently  shake off excess flour. Place each dusted piece of
chicken on another  piece of waxed paper, and do not allow them to
overlap each other.****  Melt 2 teaspoons butter and 2 teaspoons of
olive oil in a large, deep,  nonstick skillet. When the butter and oil
are hot (bubbling), add  mushrooms. Sauté on high heat until mushrooms
are lightly browned and  softened, and all the liquid has evaporated.
Remove mushrooms from  skillet and set aside. Season mushrooms with
salt, pepper (or Chefs  Salt), and parsley or basil. Return skillet to
medium-high heat. Add  remaining butter and olive oil. Add chicken to
skillet cooking the  deskinned side first. Sauté chicken breasts 2-3
minutes on each  side. Do not overcook. Transfer chicken to a large
platter and cover  with foil. OR You can also keep the cooked chicken
breasts in a warm  oven (150-200 degrees) on a large platter.  When all
chicken breasts are sautéed, pour off the excess fat from  the
skillet, leaving only a few drops in the pan. Pour in the wine  and
chicken broth, and over medium heat, scrape the bottom of the  pan,
loosening all particles adhering to the bottom and dissolving  them in
the liquid. OR You can deglaze the pan in the more  traditional way.
Add wine to skillet and sauté on high heat until  reduced in volume by
half, about 2 to 3 minutes. Add chicken broth  and sauté on high heat
until reduced in volume by half, about 1  minute.  Return the
portobellos to the skillet. Taste, and adjust the  seasonings, if
needed. Spoon sauce over chicken. Serve.  Serve the chicken on a
platter decorated with fresh sprigs of Italian  parsley or basil,
whichever herb you chose to use in the dish.  Makes 4 servings.  NOTE:
*You can use any kind of fresh mushrooms. I would not mix  different
mushrooms. If you use shiitake mushrooms, discard the stems.  **There
are many schools of thought on cleaning mushrooms, and these  are mine:
I find them dirty and feel they need to be cleaned. I  gently wipe each
individual mushroom with flour sack towel or I guess  you could use a
paper towel (I know, I bruising them.). If keeping  the stem, I slice
off the dry looking portion on bottom end it. I  never wash mushrooms.
Washing mushrooms gets them water-soaked and  ruins the dish. One
cookbook I have instructs you to sprinkle flour  on the surface of the
water before plunging in the mushrooms. It  seems to help carry off the
dirt, and perhaps also coats the  mushrooms so that they dont get
water-soaked. I have never had any  success with this method. Nor do I
peel mushrooms.  *** I also make my own seasoned salt and use it
instead of salt and  pepper 99% of the time (recipe follows).
****Dusting the chicken with flour before sautéing can be omitted.  If
you choose to omit this step, youll probably need to add 1 to 2
teaspoons of flour to the fat before adding any liquid. Follow
instructions for Pan Deglazing (recipe and secrets to deglazing,
recipe follows). You will also need to season the chicken on both
sides with salt and pepper (or chef's salt). Source: Roberta Brisson
Posted to recipelu-digest by QueenBerta@aol.com on Feb 2, 1998

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 981
Calories From Fat: 467
Total Fat: 53.1g
Cholesterol: 61.1mg
Sodium: 975.4mg
Potassium: 964.9mg
Carbohydrates: 109.3g
Fiber: 13.8g
Sugar: 1.2g
Protein: 21.9g