Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

-----------------------MUSHROOM SAUCE----------------------------
3/4 c Chicken Broth
1 tb Flour
1 tb Butter
1 ts 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!

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