| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Italian |
Italian, Chicken, Main dish |
4 |
Servings |
INGREDIENTS
| 1 |
lb |
Chicken cutlets, sliced thin |
| 1 |
tb |
Flour |
| 1 |
sm |
Onion, sliced |
| 1/2 |
c |
Dry white wine |
| 1/4 |
lb |
Mushrooms, sliced |
| 3 |
tb |
Butter |
| 2 |
|
Garlic cloves, sliced |
|
|
Pinch of sage |
|
|
Pinch of nutmeg |
| 1/2 |
c |
Tomato puree |
| 1 |
tb |
Stuffed green olives, sliced |
|
|
Salt/pepper |
INSTRUCTIONS
Saute mushrooms in 1 T of butter, set aside. In same pan, saute garlic in 2
T butter until light golden in color, then discard garlic. Add chicken to
pan and saute until brown. Sprinkle chicken with flour, salt, pepper, sage,
and nutmeg. Add onions, wine, and tomato puree. Cover and cook about 20
minutes or until tender. Stir several times while cooking. When chicken is
tender, add mushrooms and olives. Cook additional 5-7 minutes. Add a bit
more wine if sauce becomes too thick during cooking.
Posted to MM-Recipes Digest by Paula <demoness@bellatlantic.net> on Sep
01, 1998
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