FRESH MEATS |
1/2 cup all-purpose 1 teaspoon 1/2 teaspoon paprika 1 egg 2 Tablespoons milk 6 boneless skinless chicken breast halves 4 Tablespoons 1/2 pound fresh mushrooms 1/4 cup chopped 1 cup chicken broth 1/2 cup white wine 2 Tablespoons 1 Tablespoon corn starch 1 Tablespoon chopped fresh parsley, for garnish In a shallow dish or bowl, mix together flour, salt and paprika. In a separate dish or bowl, mix together egg and milk. Dip chicken pieces in the egg mixture, then in the seasoned flour. In a large skillet, heat butter or margarine over medium high heat. Saute chicken pieces until a golden brown. Add mushrooms and onion and saute for 3-5 minutes. In a medium bowl, combine the broth, wine, lemon juice and corn starch. Mix together and pour mixture over chicken and mushrooms. Reduce heat to medium low and let chicken mixture simmer for 25 minutes or until chicken is cooked through and juices run clear. Sprinkle with parsley and serve.  |
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Email Contact
York County Dining & The White Rose Cooking Show
112 Lisa Circle, York, Pa 17406
Ph: 800-715-1706 or 717-650-6022
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