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Tuesday, May 26, 2015
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Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
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EVDO DEPOT - Click for Website
Contributed by: “Southern Living Fix It & Freeze It, Heat It & Ea
  • Yield: 4 servings
  • 4 skinless, boneless chicken breasts
  • 1 1/2 teaspoons salt
  • 1/4 cup all-purpose flour
  • 1/4 teaspoon black pepper
  • 1/2 cup milk
  • 1 cup Italian-seasoned breadcrumbs
  • Olive oil
  • 1 garlic clove, peeled and minced
  • 12 fresh mushrooms, cleaned and sliced
  • 4 scallions, trimmed and chopped
  • 3 tablespoons chopped fresh parsley
  • 2 tablespoons capers
  • 1/2 cup chicken broth or water
  • 1/2 cup Marsala or white wine
  • 2 tablespoons lemon juice
  • 2 lemons, sliced
Place chicken breasts between 2 sheets of heavy-duty plastic wrap. Using a meat mallet or rolling pin, pound and flatten chicken to 1/2-inch thickness. Sprinkle chicken evenly with 1/2 teaspoon salt.
Combine flour, pepper and another 1/2 teaspoon salt in a shallow dish. Pour milk in a shallow bowl. Put breadcrumbs in a shallow dish. Dredge chicken in flour mixture, shaking off excess. Dip chicken in milk and dredge in breadcrumbs.
Line a platter with paper towels and set aside. Pour olive oil to a depth of 1/4 inch in a large skillet and heat over medium-high. Working in batches, fry chicken 5 to 6 minutes on each side. Remove from skillet and drain on the lined platter. Discard oil and drippings, reserving 2 tablespoons in the pan.
Saute garlic in hot drippings 20 seconds over medium-high heat. Add mushrooms and saute 3 minutes, or until lightly browned. Add scallions, parsley and capers; saute 1 minute. Stir in broth (or water), wine, lemon juice and the remaining 1/2 teaspoon salt. Bring to a boil and cook, stirring constantly, 2 minutes or until slightly thickened. Serve mushroom sauce over chicken, with lemon slices on the side.
TO FREEZE CHICKEN: Fry chicken as directed until almost done. Cool quickly. Freeze on baking sheets, then place in labeled zip-top plastic freezer bags and freeze up to 4 months. To reheat, thaw in refrigerator overnight. Place in a shallow pan and bake at 350 degrees for 30 to 40 minutes, or until temperature reaches 165 degrees.
TO FREEZE MUSHROOM SAUCE: Ladle room-temperature sauce into zip-top plastic freezer bags. Seal and freeze up to 4 months. To reheat, thaw in refrigerator overnight. Reheat in a medium saucepan over medium heat.
Recipe from © 2012, MARIALISA CALTA
(This recipe was contributed as part of a "Cook of the Week" feature.)

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