| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Chicken, Entree |
4 |
Servings |
INGREDIENTS
| 1 1/2 |
lb |
Chicken |
| 2 |
tb |
BUTTER |
| 3 |
tb |
OLIVE OIL |
| 1/2 |
c |
Dry MARSALA |
| 1/2 |
c |
BEEF OR CHICKEN STOCK |
| 1/2 |
lb |
MUSHROOMS; SLICED |
| 2 |
tb |
BUTTER; SOFT |
INSTRUCTIONS
SALT
PEPPER
FLOUR
PARSLEY; CHOPPED FRESH
SEASON CHICKEN, DIP IN FLOUR. MELT 2 TBSP. BUTTER WITHOUT OLIVE OIL OVER
LOW HEAT. AFTER FOAM DIES BROWN CHICKEN 3 MIN. EACH SIDE. REMOVE MEAT
ANDMOST FAT. ADD WINE & 1/4 CUP STOCK, BOIL OVER HIGH HEAT FOR A COUPLE OF
MINUTES. RETURN MEAT AND SIMMER OVER VERY LOW HEAT FOR 10 MIN. ADD
MUSHROOMS. TO SERVE, REMOVE MEAT ADD 1/4 CUP STOCK AND BOIL TO REDUCE.
REMOVE FROM HEAT ADD SOFT BUTTER AND PARSLEY POUR OVER CHICKEN.
Posted to MC-Recipe Digest V1 #219
Date: Tue, 17 Sep 1996 12:13:49 -0400
From: Lynn Anderson <landerso@bootes.ebtech.net>
A Message from our Provider:
“Most people want to serve God, but only in an advisory position.”