Chicken Scaloppine Marsala

Title:
Chicken Scaloppine Marsala

Yield:
4 Servings

Categories:
Chicken,
Entree




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.


 


 Posted to MC-Recipe Digest V1 #219


 


 Date: Tue, 17 Sep 1996 12:13:49 -0400


 


 From: Lynn Anderson