Recipe - Chicken Scaloppine Marsala

1 One half pound Chicken

SALT

PEPPER

FLOUR
2 tablespoon BUTTER
3 tablespoon OLIVE OIL
One half cup Dry MARSALA
One half cup BEEF OR CHICKEN STOCK
One half pound MUSHROOMS; SLICED
2 tablespoon 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 & One fourth 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 One fourth CUP STOCK AND BOIL TO REDUCE.
REMOVE FROM HEAT ADD SOFT BUTTER AND PARSLEY POUR OVER CHICKEN.

Posted to MCRecipe Digest V1 #219

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

From: Lynn Anderson landerso@bootes.ebtech.net