Ingredients
1 lb Chicken Breast, skinned and
-flattened or cut up
4 tb Balsac Vinegar
1/2 c Flour, seasoned with salt &
-pepper to taste
3 tb Butter or Oil
1 lg Shallots
4 oz Mushrooms, sliced
1/2 c Chicken Broth
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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 1/2 cup broth, stir and heat.
Return
chicken and mushrooms to pan and heat through.
Makes 4 servings.
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