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Dianne's Recipes
A selection of wonderful recipes from Dianne’s restaurant kitchen
you can print.
Chicken Scallopini with Mushrooms
6 Chicken Breast Halves or Dark Meat, boned and skinned
5 tablespoons Unsalted Butter
5 tablespoons Olive Oil or Grape Seed Oil
½ pound fresh Mushrooms, sliced
2 tablespoons Green Onions, chopped
¼ cup dry White Wine
1/3 cup organic Chicken Broth
½ cup Heavy Cream
Garlic Salt & Pepper to taste
Place chicken pieces between 2 sheets of waxed paper and pound with a mallet. Try to pound to a uniform thickness.
Heat 2 tablespoons each of the butter and oil in a sauté pan over medium heat. Add the mushrooms and sauté until tender, about 4 to 5 minutes. Remove mushrooms with slotted spoon and set aside.
Heat the remaining 3 tablespoons each of butter and oil over medium heat. Add the chicken and sauté, turning once, until browned, about 4 to 5 minutes total cooking time. Remove chicken and reserve.
Add the green onions to the pan and cook until tender, about 4 minutes, scraping the pan bottom with a wooden spoon to loosen browned bits. Add the white wine and chicken stock, bring to a boil, reduce heat to a simmer, and cook until the liquids are reduced by half. Stir in the cream and garlic salt and pepper to taste, add mushrooms and chicken and simmer to reheat. Serve immediately.
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