4 T Butter, divided 4 c Sliced fresh mushrooms 6 ea Boned chicken breasts flat 1/3 c Thin sliced green onions 1/3 c Water 1/4 c White wine 1/2 t Chicken bouillon mix 1/3 c Whipping cream 1 ea Salt & pepper to taste Melt 2 tablespoons of butter in large non stick frypan. Saute mushrooms until tender and any liquid has evaporated; remove from pan; set aside. Melt remaining 2 tablespoons butter in same frypan. Saute chicken breasts on both sides until golden brown and cooked through; remove from pan; set aside. Add onions to pan; saute until tender. Add water, wine and boulillon mix to pan. Bring to boil. Cook and stir until mixture is reduced by half. Add cream to pan. Cook and stir until slightly thickened. Add salt and pepper to taste. Return mushrooms and chicken to sauce in pan. Reheat to serving temperature. Makes 4 to 6 servings.
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Chicken Scaloppine with Marsala Mushrooms and Soft Polenta - Tasteful Recipe of the Week
Naomi Crisante - cooking teacher, food stylist and author of ‘TASTEFUL - Flavoursome food to share with style at your table’ - shares her recipe for Chicken Scaloppine with Marsala Mushrooms and Soft Polenta from her book.
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PERFECT CHICKEN SCALLOPINI WITH MUSHROOMS RECIPE/SIMPLE AND EASY/CHERYLS HOME COOKING/EPISODE 543
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