mitchell
Crash Test Dummy
1 pound mushrooms, sliced thinly
¼ cup butter
¼ cup lemon juice
3 whole chicken breasts, boneless and skinless
2 tablespoons each olive oil and butter for frying
½ cup plain bread crumbs
1 teaspoon rosemary
1 teaspoon oregano
½ teaspoon crushed red pepper
2 teaspoons Italian seasoning
1 ½ cups Chablis or dry white wine
5 garlic cloves, pressed
1 tablespoon capers, drained and rinsed
¼ cup fresh parsley flakes or 2 tablespoons of dried
In a large frying pan melt the ¼ cup of butter, add the mushrooms and lemon juice. Cook until mushrooms are soft and put off to the side for use later. Pound the chicken after cutting each breast in half with a meat mallet until very thin (approx. ¼ inch). Mix the seasonings into the flour then , dip the chicken in the flour and shake off excess. Fry quickly until browned on both sides in olive oil and butter, remove from pan and place on a plate. Repeat until all the chicken is browned. Before returning the chicken to the pan add the wine, garlic and capers and cook rapidly, stirring constantly for about 3 minutes until boiling, being sure to scrap up all bits in the pan. Return all of the chicken to the pan and add in the mushrooms. Simmer until cooked through about 10 to 15 minutes. Just before serving, mix in the parsley flakes. (Serves 6)
¼ cup butter
¼ cup lemon juice
3 whole chicken breasts, boneless and skinless
2 tablespoons each olive oil and butter for frying
½ cup plain bread crumbs
1 teaspoon rosemary
1 teaspoon oregano
½ teaspoon crushed red pepper
2 teaspoons Italian seasoning
1 ½ cups Chablis or dry white wine
5 garlic cloves, pressed
1 tablespoon capers, drained and rinsed
¼ cup fresh parsley flakes or 2 tablespoons of dried
In a large frying pan melt the ¼ cup of butter, add the mushrooms and lemon juice. Cook until mushrooms are soft and put off to the side for use later. Pound the chicken after cutting each breast in half with a meat mallet until very thin (approx. ¼ inch). Mix the seasonings into the flour then , dip the chicken in the flour and shake off excess. Fry quickly until browned on both sides in olive oil and butter, remove from pan and place on a plate. Repeat until all the chicken is browned. Before returning the chicken to the pan add the wine, garlic and capers and cook rapidly, stirring constantly for about 3 minutes until boiling, being sure to scrap up all bits in the pan. Return all of the chicken to the pan and add in the mushrooms. Simmer until cooked through about 10 to 15 minutes. Just before serving, mix in the parsley flakes. (Serves 6)