Recipes for Free - where all
recipes are always free!
Recipes for Free - where all
recipes are always free!
Ingredients:
1-1/2 cups fresh mushrooms, quartered, halved, or sliced
1/4 cup sliced green onion
4 teaspoons margarine or butter
8 ounces veal leg round steak or sirloin steak
or 2 skinless, boneless chicken
breast halves
1/8 teaspoon salt
1/8 teaspoon pepper
1/3 cup dry Marsala or dry sherry
1/4 cup chicken broth
1 tablespoon snipped fresh parsley
Directions:
In a 12-inch skillet cook mushrooms and green onion in 2 teaspoons of the hot
margarine or butter for 4 to 5 minutes or until tender.
Remove from skillet;
set aside. Meanwhile, cut veal into 2 serving-size pieces. Place one piece of
veal or one chicken breast between 2 sheets of clear plastic wrap. Working from
center to edges, pound lightly with the flat side of a meat mallet to about 1/8-inch
thickness. Remove plastic wrap. Repeat with remaining veal or chicken.
Sprinkle
meat with salt and pepper.
In the same skillet cook veal or chicken in the remaining
hot margarine or butter over medium-high heat about 1 minute on each side or
until light brown.
Transfer to warm dinner plates; keep warm.
Add Marsala or
sherry and chicken broth to drippings in skillet. Bring to boiling; boil gently,
uncovered, about 1 minute, scraping up any browned bits. Return mushroom mixture
to skillet; add parsley. Heat through.
To serve, spoon the mushroom mixture
over meat. Serve immediately. Makes 2 servings.
