Chicken Scaloppini a la Jan

What You Need

2 small boneless skinless chicken breasts sliced horizontally to make 4 pieces
1 cup all-purpose flour
Salt and pepper
2 tablespoons butter
2 tablespoons vegetable oil
1 can (3 ounces) sliced mushrooms
1/2 cup Marsala
1 cup beef broth
2 tablespoons butter

Here's How

Pound chicken to 1/4 inch thickness. Season with salt and pepper; coat with flour.

Melt 2 tablespoons butter with the oil in a large skillet. Brown the chicken 3 to 4 minutes on each side. Remove from the skillet and keep warm.

Pour off all but 1 tablespoon of the fat from the skillet. Add mushrooms, wine, and 1/2 cup of the beef broth to the fat in the skillet. Heat to boiling and boil 1 to 2 minutes, scraping the bottom with a spatula or spoon to remove browned particles. Return chicken to skillet, heat to boiling, then cover, reduce heat to simmer and cook for about 20 minutes. Baste chicken with liquid a couple of times during this time.

Remove chicken to a platter. Add remaining broth to skillet and bring to a boil. Boil and stir until reduced to syrup consistency. Stir in 2 tablespoons butter until melted. Pour over chicken on platter.

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