Yield: 4 -6 serving
|4 \N||Chicken breast cutlets; (up to 6)|
|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.