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Chicken Scallopini With Marsala |
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1 1/2 cups fresh mushrooms, such as porcini, |
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In a 12-inch skillet cook mushroom and green onions in
2 teaspoons of hot butter for 4 to 5 minutes or until tender. Remove from skillet; set aside. Meanwhile. rinse chicken; pat dry with paper towels. Cut the chicken into 2 serving-size pieces. Place 1 piece between 2 sheets of plastic wrap. Working from the center to edges, pound lightly with the flat side of meat mallet to about 1/8- inch thickness. Remove wrap. Repeat with the remaining chicken. Sprinkle meat with salt and pepper. In the same skillet cook chicken in 2 teaspoons hot butter over medium-high heat about 1 minute on each side till no longer pink. Transfer to a warm dinner plates; keep warm. Add marsala or sherry and chicken broth to drippings in skillet. Bring to boiling; boil gently, uncovered, about 1 minute scraping up any browned bits. Return mushroom mixture to skillet; add parsley. Heat through. To serve, spoon the mushroom mixture over chicken. Serve immediately. Makes 2 main dish servings. Serve with angle hair pasta, green beans and salad.
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