Chicken scallopine w/mushroom sauce
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Chicken scallopine w/mushroom sauce
  Chicken    Italian    Sauces  
Last updated 6/12/2012 12:49:46 AM. Recipe ID 11201. Report a problem with this recipe.
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      Title: Chicken scallopine w/mushroom sauce
 Categories: Chicken, Italian
      Yield: 4 Servings
 
MMMMM-----------------------MUSHROOM SAUCE----------------------------
    3/4 c  Chicken Broth
      1 tb Flour
      1 tb Butter
      1 ts Green Onion - finely
           Chopped (white part only)
      2 c  Mushrooms - thinly sliced
    1/2 c  Whipping Cream
           Salt & freshly ground pepper
           Nutmeg
           Cayenne Pepper

MMMMM--------------------------CHICKEN-------------------------------
      1 lb Chicken Breasts - boned
           And skinned,

MMMMM---------------------OR VEAL SCALLOPINE--------------------------
      2 tb Flour
           Salt & freshly ground pepper
      1    Egg
      2 tb Water
  1 1/2 c  Breadcrumbs
      5 tb Olive Oil
      2 tb Butter
 
  CHICKEN:
    Pound meat between sheets of waxed paper until thin. Combine flour,
  salt and pepper in pie plate.  Beat egg with water in shallow dish.
  Dredge meat in flour; dip in egg mixture; roll well in breadcrumbs.
  LET SIT ON WAX PAPER FOR 10 MINUTES!!!  Heat oil and butter in large
  skillet over medium-high heat.  Add meat in batches and saute until
  browned, turning once, about 3-5 minutes, adding more oil and butter
  if necessary. Keep warm and spoon mushroom sauce (see recipe).
  MUSHROOM SAUCE:
     Combine broth and flour in small bowl and stir until flour is
  dissolved. Melt butter in skillet over medium high heat. Add onion
  and saute until tender, about 1 minute. Reduce heat to medium; add
  mushrooms; saute 2 to 3 minutes.  Stir in broth. Increase heat to
  medium high and cook until slightly thick, stirring occasionally,
  about 10 minutes. Blend in cream, salt and pepper. Season to taste
  with nutmeg and cayenne pepper. VARIATION: For thicker gravy, delete
  the whipping cream. Gravy will also be browner too.  (Or add Kitchen
  Bouquet to darken sauce.) NOTE: We find that if we are making this
  for company it is best to use TWO frying pans to speed things up.
  Also, this is wonderful when served with Fettucine Alfredo and
  Stuffed Tomatoes!
 




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Recipe ID 11201 (Apr 03, 2005)

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