—–MUSHROOM SAUCE—– 3/4 c Chicken Broth
1 tb Flour
1 tb Butter
1 t Green Onion – finely
Chopped (white part only) 2 c Mushrooms – thinly sliced
1/2 c Whipping Cream
Salt & freshly ground pepper Nutmeg Cayenne Pepper —–CHICKEN—– 1 lb Chicken Breasts – boned
And skinned, —–OR VEAL SCALLOPINE—– 2 tb Flour
Salt & freshly ground pepper 1 Egg
2 tb Water
1 1/2 c Breadcrumbs
5 tb Olive Oil
2 tb Butter
CHICKEN: Pound meat between sheets of waxed paper until thin. Combine flour, salt and pepper in pie plate. Beat egg with water in shallow dish. Dredge meat in flour; dip in egg mixture; roll well in breadcrumbs. LET SIT ON WAX PAPER FOR 10 MINUTES!!! Heat oil and butter in large skillet over medium-high heat. Add meat in batches and saute until browned, turning once, about 3-5 minutes, adding more oil and butter if necessary. Keep warm and spoon mushroom sauce (see recipe). MUSHROOM SAUCE: Combine broth and flour in small bowl and stir until flour is dissolved. Melt butter in skillet over medium high heat. Add onion and saute until tender, about 1 minute. Reduce heat to medium; add mushrooms; saute 2 to 3 minutes. Stir in broth. Increase heat to medium high and cook until slightly thick, stirring occasionally, about 10 minutes. Blend in cream, salt and pepper. Season to taste with nutmeg and cayenne pepper. VARIATION: For thicker gravy, delete the whipping cream. Gravy will also be browner too. (Or add Kitchen Bouquet to darken sauce.) NOTE: We find that if we are making this for company it is best to use TWO frying pans to speed things up. Also, this is wonderful when served with Fettucine Alfredo and Stuffed Tomatoes!