Chicken Scaloppine Marsalachicken, entrees 1 x no ingredients 1 1/2 lb Chicken : SALT : PEPPER : FLOUR 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 : 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. Recipe By : From: Johnnye Tamaru |
