Chicken with Mushroom Sauce

 

Ingredients:

4

 

Skinned And Boned Chicken Breasts

1-1/2

Tsp

Salt

Cup

All-Purpose Flour

Tsp

Pepper

Cup

Milk

1

Cup

Italian Seasoned Bread Crumbs

 

 

Olive Oil

1

 

Garlic Clove, Minced

12

 

Fresh Mushrooms, Sliced

4

 

Green Onions, Chopped

3

Tbl

Fresh Parsley, Chopped

1/2

Cup

Chicken Broth Or Water

Cup

Marsala Wine

2

Tbl

Lemon Juice

1/2

lb

Angel Hair Pasta

Directions:

Flatten chicken between 2 sheets of plastic wrap to thickness, using a mallet or rolling pin. Sprinkle chicken evenly with teaspoon salt.

Combine cup flour, teaspoon salt and teaspoon pepper in a shallow dish; dredge chicken in flour mixture to coat, shaking off excess. Dip chicken in milk and then dredge in breadcrumbs. Pour olive oil to a depth of inch in a large skillet. Fry chicken, in batches, in hot oil over medium-high heat for 5-6 minutes on each side. Remove from pan, reserving 2 tablespoons of drippings in pan.

Saute garlic in hot drippings for about 20 seconds before adding mushrooms, fry the mushrooms for 3 minutes or until golden brown. Add the green onions, and parsley. Stir in chicken broth, Marsala wine, the lemon juice and the remaining teaspoon of salt. Bring to a boil over medium high heat, and cook stirring occasionally, until slightly thickened. In the meantime cook the angel hair pasta until al dente.

Divide the pasta between 4 plates, place the chicken on each and pour the mushroom sauce over all. Serve immediately.

 

Yields

4 servings

 

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