Chicken scalloppine

Yield: 4 Servings

Measure Ingredient
1 pounds Chicken cutlets, sliced thin
1 tablespoon Flour
1 small Onion, sliced
½ cup Dry white wine
¼ pounds Mushrooms, sliced
3 tablespoons Butter
2 \N Garlic cloves, sliced
\N \N Pinch of sage
\N \N Pinch of nutmeg
½ cup Tomato puree
1 tablespoon Stuffed green olives, sliced
\N \N Salt/pepper

Saute mushrooms in 1 T of butter, set aside. In same pan, saute garlic in 2 T butter until light golden in color, then discard garlic. Add chicken to pan and saute until brown. Sprinkle chicken with flour, salt, pepper, sage, and nutmeg. Add onions, wine, and tomato puree. Cover and cook about 20 minutes or until tender. Stir several times while cooking. When chicken is tender, add mushrooms and olives. Cook additional 5-7 minutes. Add a bit more wine if sauce becomes too thick during cooking.

Posted to MM-Recipes Digest by Paula <demoness@...> on Sep 01, 1998

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