Ingredients :
- 1 1/2 pound skinless boneless chicken brests, sliced into 1/4 inch slices
- 1/2 cup all purpose flour seasoned with 2 tablespoons romano cheese, 1/4 teasppon salt, 1/2 teaspoon pepper and 1/2 teaspoon italian seasoning
- 8 ounces button mushrooms, sliced
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1/4 cup dry marsala wine
- 1/2 cup chicken broth
- 1 teadpoon hot sauce, such as franks red hot
- 1 teaspoon fresh lemon juice
- 1 cup fontina cheese, shredded
- 1/2 cup romanocheesegrated
- 3 green onions, thin sliced
Method :
- Spray a baking dish large enogh to hold chicken in one layer with baking spray, preheat oven to 450
- Heat olive oil in a large skillet. Dredge each chicken sice in seasoned flour mixture
- Place in hot oil, don"t crowd chicken, cook until golden on each side and remove chicken as done to prepared pan
- Add butter to skillet chicken was cooked in, melt and add mushrooms and garlic and cover and cook until tender
- Uncover and lightly brown mushrooms then remove and evenly place over chicken
- Into same skillet add marsala and reduce by about 1/2
- Add chicken broth, lemon juice, hot sauce salt and pepper to taste and cook about 2 minutes then pour over mushrooms and chicken
- Evenly sprinkle fontina and romano cheese over the mushrooms and chicken, add green onions
- Place in hot oven just until cheese melts, 5 to 20 minutes. Dont overcook at this point, you want the chicken to stay juicu
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