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CHICKEN SCALOPPINE IN MUSTARD SAUCE 2 whole chicken breasts (boneless) 1/2 tsp. salt 1/4 tsp. pepper flour 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 chicken. **I usually double the sauce. Serves 4. Cooking time: 30 minutes. 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. |