Chicken with mushrooms and balsac vinegar
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Chicken Breast, skinned and flattened or cut up |
| ½ | cup | Flour, seasoned with salt & pepper to taste |
| 1 | large | Shallots |
| 4 | ounces | Mushrooms, sliced |
| 4 | tablespoons | Balsac Vinegar |
| ½ | cup | Chicken Broth |
| 3 | tablespoons | Butter or Oil |
Directions
In a small skillet, heat 1 to 2 T butter and sautee mushrooms and schallots until tender, set aside. Dredge chicken with seasoned flour. Heat 2 T oil in a large skillet and sautee chicken pieces all at one if possible for 2-3 minutes per side. Romve and keep warm.
Deglaze the skillet with vinegar, scraping for about 30 seconds. Add ½ cup broth, stir and heat. Return chicken and mushrooms to pan and heat through.
Source: "The Yankee Kitchen" 04-07-93 [#5] Ann