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Chicken A’la Jean

ChickenAlaJeanChicken A’la Jean

Here’s a dish you can have fun with. Feel free to experiment with other ingredients or amounts.

For instance:

You can omit butter and use the oil you prefer.

Use just about any wine (such as a Marsala) or use broth.

4 oz sliced fresh mushrooms
Butter as needed
3 skinned and boned chicken breasts
All-purpose flour for a dredge
3/8 cup sherry
1/4 cup chicken broth (I’ve used turkey broth)
1/4 teaspoon(s) salt
dash of black pepper
1/4 cup shredded mozzarella cheese
1/4 cup Parmesan cheese
1 green onions chopped

Cook mushrooms in some butter (or small amount of oil) in a large nonstick skillet over medium-high heat, stirring constantly, 3 to 5 minutes or just until tender. Remove from heat; set aside.

Cut each chicken breast in half lengthwise. Lay a breast on your cutting board, use a very sharp knife held parallel with the cutting board (watch your fingers).

Place chicken between 2 sheets of heavy-duty plastic wrap (I’ve put them one at a time into a quart freezer bag); flatten to 1/8 inch thickness, using a meat mallet or rolling pin.

Dredge chicken pieces in flour. Cook chicken in batches, in 1 to 2 tablespoons butter or oil in a large nonstick skillet over medium heat 3 to 4 minutes on each side or until golden. Place chicken in a lightly greased 8 x 8 inch baking dish, overlapping edges. If you double the recipe, you can use a 13 x 9 dish. Repeat procedure with remaining chicken and butter. Reserving pan drippings in skillet. Sprinkle mushrooms evenly over chicken.

Add wine and broth to skillet. Bring to a boil; reduce heat, and simmer, uncovered, 10 minutes, stirring occasionally. Stir in salt and pepper. Pour sauce over chicken. Combine cheeses and green onions; sprinkle over chicken.

Bake uncovered, at 450 degrees for 12 to 14 minutes until cheese melts.



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