This one will change all that.
I know you’ll love it.
It gives it just the right smooth finish
that’s quite different from using red or white
wine. I use dry, cocktail, or golden sherry.
able to drink it as well.
Pound the chicken breasts until an even thin
thickness; dredge in seasoned flour and saute’
in olive oil or butter until golden.
Remove to a platter and keep warm in the oven.
Add the mushrooms to the skillet.
Chicken Scaloppini in Red Wine Mushroom Sauce
1½ to 2 lbs boneless chicken breasts, 2 large halves
¼ C flour
3 T olive oil
salt and pepper
1 lb mushrooms, sliced
2 cloves garlic, chopped
Thyme sprigs or ½ t dried
½ C red wine
½ C sherry
3 T butter
Heat the oil in a large skillet.
Pound the chicken breasts to ¼” thickness and cut
in half. Put the flour in a shallow dish and season
with the salt and pepper. Coat the chicken breasts
in the flour and shake off excess. Saute’ in the
hot oil for about 4 minutes per side, until golden.
Remove to a platter and keep warm in a low oven.
Add the sliced mushrooms to the skillet and
season with salt, pepper and thyme. Brown on
MH for about 4 minutes then add the garlic;
cook another minute. Add the red wine and sherry
let simmer until reduced by a third. Remove from
heat and add butter, 1 T at a time, while whisking
in to blend. Pour the sauce over the chicken; serve.
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