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Ingredients
2 chicken cutlets (¼ pound each), pounded to ¼-inch thickness
3 tbsp all-purpose flour
1 tsp each margarine and olive or vegetable oil
1 cup sliced mushrooms
1 garlic clove, minced
½ cup canned read-to-serve chicken broth
2 tbsp each freshly squeezed lemon juice and dry white table wine
1 tsp chopped fresh parsley
1/8 tsp white pepper
Method
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On sheet of wax paper or a paper plate dredge cutlets in flour, lightly
coating both sides and reserving remaining flour.
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In 10-inch nonstick skillet combine margarine and oil and heat until
margarine is melted; add cutlets and cook over medium-high heat,
turning once, until lightly browned, 2 to 3 minutes on each side.
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Transfer chicken to plate and set aside.
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In same skillet combine mushrooms and garlic and sauté over medium-high
heat, until mushrooms are softened, 1 to 2 minutes.
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Sprinkle with
reserved flour and stir quickly to combine; stir in remaining
ingredients and bring to a boil.
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Reduce heat to low and let simmer,
stirring frequently, until mixture thickens and flavors blend, 3 to 4
minutes.
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Return chicken to skillet and cook until heated through, 1 to
2 minutes.
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MAKES 2 SERVINGS.
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