Tuesday, November 18, 2008

Chicken Scaloppine

4 tablespoons butter, divided
6 chicken breasts, flat
1/2 cup chicken stock
1/2 teaspoon chicken bouillon mix
1 salt and pepper, to taste
4 cups fresh mushrooms, sliced
1/2 cup green onions, thin sliced
1/4 cup white wine
1/3 cup whipping cream
grated fresh parmesan cheese

Melt 2 tablespoons of butter in large non stick frypan. Saute mushrooms until tender and any liquid has evaporated; remove from pan; set aside. Melt remaining 2 tablespoons butter in same frypan. Saute chicken breasts on both sides until golden brown and cooked through; remove from pan; set aside. Add onions to pan; saute until tender. Add stock, wine and bouillon mix to pan. Bring to boil. Cook and stir until mixture is reduced by half. Add cream to pan. Cook and stir until slightly thickened. Add salt and pepper to taste. Return mushrooms and chicken to sauce in pan. Reheat to serving temperature.

1 comment:

wfbdoglover said...

oh, I'm going to save that one for the next time I have my parents over for dinner!