Ingredients: |
Ingredients: 4 boneless, skinless halved chicken breasts, pounded to 1/4 inch thick
1/2 cup vegetable or olive oil
8 oz. container of mushrooms, sliced
1 jar (23.9 oz) of good marinara sauce or homemade sauce
3 large eggs, beaten
1/4 teaspoon garlic salt
1/4 cup flour
salt and pepper to taste
4 pkgs. (8 oz. each) mozzarella cheese, sliced or shredded
1/4 cup butter, melted
2 Tablespoons dry red wine
1 Tablespoon minced parsley
|
Directions: |
Directions:Beat the eggs in a shallow bowl. Combine the flour, garlic salt, salt and pepper in another shallow bowl. Dip the chicken pieces in the eggs, then coat them with the flour mixture. Saute the floured chicken in the vegetable or olive oil until browned and tender (about 4-5 mins. per side). Remove sauteed chicken and place on paper towel to drain.
Place the chicken in a 9-13 in. oven-proof dish, adding half the mozzarella cheese to the tops of the breasts. In a large skillet, melt 1/4 cup of butter and the mushrooms saute them until lightly browned. Add the marinara sauce to the mushrooms in the skillet along with the dry red wine and the parsley. Cook for another minute to blend. Spoon the marinara mixture over the chicken and top with remaining mozzarella cheese. Bake uncovered at 375º for about 5 minutes or until the cheese has melted.
Serve over buttered linguini tossed with parmesan cheese and some half & half or milk. |
This recipe for Chicken Vierel is from