| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Chicken |
4 |
Servings |
INGREDIENTS
|
|
WALDINE VAN GEFFEN |
|
|
VGHC42A—– |
| 4 |
|
Chicken half-breasts; pound 1/4" thick — skinned & |
|
|
Deboned |
| 1/4 |
c |
Wondra flour |
| 1/2 |
ts |
Salt |
| 1/2 |
ts |
Oregano |
| 4 |
tb |
Oil |
| 4 |
tb |
Butter/margarine |
| 1 |
c |
Fresh mushroons — sliced |
| 1/2 |
c |
Marsala wine |
INSTRUCTIONS
Combine flour, salt, pepper and oregano and blend well. Heat the oil and
butter in a skillet until bubbling lightly. Dredge the chicken in the flour
and shake off the excess. Cook the chicken on medium heat for about 2
minutes on the first side, until lightly brown. As you turn the breasts to
the second side to cook, add the mushrooms around the chicken pieces. Cook
about 2 more minutes, until lightly browned on the second side. Stir the
mushrooms. When the second side is lightly browned, add the wine around the
pieces, cover the pan and simmer for about 10 minutes. Source: The Olive
Garden.
Recipe By :
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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