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Chicken Scaloppine With Mushroom Sauce

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CATEGORY CUISINE TAG YIELD
Meats, Eggs Italian Italian, Poultry, Sauces 6 Servings

INGREDIENTS

1 lb Chicken Breasts, boned and
skinned
2 T Flour Salt and Fresh Ground
Pepper
1 Egg 2 T. Water
1 1/2 c Breadcrumbs 3-5 T. Olive Oil
Virgin or Extra
1 To 2 T. Butter

INSTRUCTIONS

CHICKEN SCALOPPINE WITH MUSHROOM SAUCE (Svs. 4) One Recipe Mushroom
Sauce (next message) Pound chicken between sheets of waxed paper til
thin. Combine flour, salt and pepper in pie plate. Beat egg with  water
in shallow dish.  Dredge meat in flour mix, dip in egg mixture,  and
then roll well in breadcrumbs. IMPORTANT: LET COATED MEAT "REST"  FOR
AT LEAST 15 MINUTES BEFORE PROCEEDING.  THIS WAY THE CRUMBS WON'T  FALL
OFF THE CHICKEN. Try it ~- it works! Heat oil and butter in  large
skillet over medium high heat. Add meat in batches and saute  until
browned, turning once, about 3 to 5 minutes, adding more oil  and
butter if necessary. Keep warm and spoon mushroom sauce over!  From
Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 312
Calories From Fat: 166
Total Fat: 18.8g
Cholesterol: 104.9mg
Sodium: 182.5mg
Potassium: 224.8mg
Carbohydrates: 10.1g
Fiber: <1g
Sugar: 3.2g
Protein: 24.7g


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