Ingredients: 4 skinned and boned chicken breasts
1 cup buttermilk
salt and pepper to taste
1/4 cup flour
1 to 2 Tbs. olive oil
1 Tbs. garlic, chopped
2 Tbs. pine nuts
2 Tbs. fresh parsley, chopped
1/4 cup prosciutto ham pieces
1/4 lb. fresh mushrooms (slice them if they are large)
1/4 cup chicken broth
1/4 cup dry white wine Preparation: Place chicken in buttermilk. Season with salt and pepper. Marinate in refrigerator overnight. Dredge chicken breasts in flour. In a frying pan, saute in a small amount of olive oil until golden brown. Add garlic, pine nuts, parsley, ham, mushrooms, a bit of salt and pepper, chicken broth and white wine. Simmer over low heat for 10 to 15 minutes, until chicken is fully cooked. Serve with Wilted Leaves. We at DIY believe all of the recipes from All in Good Taste are accurate and reliable, but since we have not tested them personally, we can claim no responsibility if the desired results are not achieved. Next: Deep Fried Cajun Turkey
RESOURCES :
USDA Meat and Poultry Hot Line
Talk to the big guns for official answers on defrosting, internal temperature readings and how long you can safely keep leftovers.
Toll-free: 800-535-4555
Website: www.usda.gov/fsis
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