Recipe - Chicken Scallopine Wmushroom Sauce

MUSHROOM SAUCE
Three fourths cup Chicken Broth
1 tablespoon Flour
1 tablespoon Butter
1 teaspoon Green Onion finely
Chopped (white part only)
2 cup Mushrooms thinly cut or sliced up
One half cup Whipping Cream
Salt & freshly ground pepper
Nutmeg
Cayenne Pepper

CHICKEN
1 pound Chicken Breasts boned
And skinned,

OR VEAL SCALLOPINE
2 tablespoon Flour
Salt & freshly ground pepper
1 Egg
2 tablespoon Water
1 One half cup Breadcrumbs
5 tablespoon Olive Oil
2 tablespoon 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
mediumhigh heat. Add meat in batches and saute until browned, turning
once, about 35 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!

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini