Chicken with mushrooms and balsac vinegar

4 servings

Ingredients

Quantity Ingredient
1 pounds Chicken Breast, skinned and flattened or cut up
½ cup Flour, seasoned with salt & pepper to taste
1 large Shallots
4 ounces Mushrooms, sliced
4 tablespoons Balsac Vinegar
½ cup Chicken Broth
3 tablespoons Butter or Oil

Directions

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 ½ cup broth, stir and heat. Return chicken and mushrooms to pan and heat through.

Source: "The Yankee Kitchen" 04-07-93 [#5] Ann

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