CHICKEN SCALOPPINE IN MUSTARD SAUCE|
2 whole chicken breasts
1/2 tsp. salt
1/4 tsp. pepper
1 Tbsp. vegetable oil
1 Tbsp. margarine
1/2 c. chicken broth
1/4 c. sherry
1 Tbsp. Dijon mustard
1/4 c. light cream
Place chicken breasts between sheets of wax paper and
pound firmly with a meat mallet until they are 1/4-inch thick
or thinner. Sprinkle with salt and pepper. Dip in flour and
pat briskly to remove the excess. Heat oil and margarine in
large skillet. Add scalloppine and saute until meat is golden
brown on both sides, about 5 minutes. Remove and keep warm.
Drain any fat remaining in skillet. Add chicken broth,
sherry and mustard. Simmer, stirring to loosen brown bits from
the bottom of pan until mixture is slightly reduced. Add light
cream and simmer until sauce** has thickened (2 to 3 minutes).
Put heat up higher to make it thicker quicker. Pour sauce over
**I usually double the sauce. Serves 4. Cooking time:
This is a recipe from our database at Cookbooks On/Line!
1,000,000+ free recipes and free software at: http://www.cookbooks.com
Accuracy is believed to be good, but is not guaranteed.
This recipe posting is intended for personal use only. You can
print a copy for yourself and/or your friends, but you cannot publish
it or post it to any Internet or other public site without our permission.