Yield: 4 -6 serving
| Measure | Ingredient |
|---|---|
| ¼ cup | Flour |
| 4 \N | Chicken breast cutlets; (up to 6) |
| \N \N | Margarine |
| \N \N | Oil |
| ½ small | Onion; chopped |
| 2 \N | Garlic cloves |
| ½ pounds | Mushrooms; sliced |
| 3 tablespoons | Dry MArsala or sem-dry white wine |
| ⅔ cup | Beef stock |
Source: "Ladies in the Kitchen" compiled by The Ladies Auxillary of the Margolin Hebrew Academy and Feinstein Yeshiva of the South (revision of earlier edition) Recipe by: Abby Kaplan Lightly dredge chicken in flour. Heat enough margarine and oil to cover the bottom of a skillet. Cook chicken over medium heat until lightly browned.
Remove and keep warm. Add onion and garlic; saute until onion is tender, about 2 to 3 minutes. Add mushrooms and cook until lightly browned. Return chicken to pan; stir in wine and beef stock. Bring to boli and reduce heat.
Simmer until liquid is reduced a bit. Great with "buttered" (use pareve margarine) or rice.
Posted to JEWISH-FOOD digest by Linda Shapiro <lss@...> on Sep 17, 1998, converted by MM_Buster v2.0l.