Gypsy Chicken Schnitzel

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GFC56

Assistant Cook
Joined
Mar 14, 2006
Messages
14
[FONT=Times New Roman, Times, serif]Gypsy Chicken Schnitzel [/FONT]​
[FONT=Times New Roman, Times, serif]Submitted by Stephen Block with Inspirations by Jingles [/FONT]​
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4 chicken breasts
Salt and pepper
1 Egg lightly beaten
1 c Bread crumbs
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2 tb Oil
2 tb Butter
2 1/2 Med onions chopped
1Green pepper (thinly sliced)
1sweet red bell pepper (thinly sliced)
1 yellow bell pepper
[/FONT][FONT=Arial, Helvetica, sans-serif](thinly sliced)
hand ful of mushrooms sliced


2 tb Flour
[/FONT][FONT=Arial, Helvetica, sans-serif]1 can chicken broth
1/4 c Whipping cream
2 T lemon juice , fresh or bottled

Pound meat very thin. Salt and pepper. Dip chicken breasts into egg, then in bread crumbs. Heat oil and butter
together over medium heat. Saute until golden
(about 15 minutes). Remove to another pan and keep
warm.
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[FONT=Arial, Helvetica, sans-serif]Add onions to the skillet.
Saute until limp but not brown. Add peppers cook till limp also
Add and mushrooms cook just till warmed
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[FONT=Arial, Helvetica, sans-serif] Add flour and stir it around
Add the broth and stir till the sauce thickens and is smooth
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Add the cream and lemon juice
Pour the sauce over the chicken breasts that have been placed on the individual plates.
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