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Chicken Breast Venezia Recipe

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This recipe for Chicken Breast Venezia is from Akada Family & Friends Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 boneless skinless chicken breasts
flour for dredging
2 eggs, beaten
2 tablespoons olive oil
2 cups mushrooms, sliced
1/2 cup whipping cream (35%)
1/2 cup white wine
1 tablespoon parsley, chopped
1 teaspoon tarragon
1 tablespoon butter
salt and pepper to taste
Directions:
Directions:
1. Pound the chicken breasts thin, dredge them in flour and dip into the beaten egg.
2. In a heavy skillet over moderately high heat, add the olive oil and fry the chicken breasts for 3 to 4 minutes on each side. Remove the chicken and keep warm.
3. Pour off the excess oil from the pan. Add mushrooms, cream, wine, parsley, tarragon, butter, and season with salt and pepper.
4. Bring the sauce to a gentle boil, add the chicken breasts to the sauce and let simmer 3 to 5 minutes until the sauce reduces slightly and thickens.
Number Of Servings:
Number Of Servings:
4

 

 

 

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