CHICKEN SCALLOPINE W/MUSHROOM SAUCE

      Title: CHICKEN SCALLOPINE W/MUSHROOM SAUCE
  Categories: Chicken, Italian
       Yield: 4 Servings
  
 MMMMM-----------------------MUSHROOM SAUCE----------------------------
     3/4 c  Chicken Broth
       1 tb Flour
       1 tb Butter
       1 ts Green Onion - finely
            Chopped (white part only)
       2 c  Mushrooms - thinly sliced
     1/2 c  Whipping Cream
            Salt & freshly ground pepper
            Nutmeg
            Cayenne Pepper
 
 MMMMM--------------------------CHICKEN-------------------------------
       1 lb Chicken Breasts - boned
            And skinned,
 
 MMMMM---------------------OR VEAL SCALLOPINE--------------------------
       2 tb Flour
            Salt & freshly ground pepper
       1    Egg
       2 tb Water
   1 1/2 c  Breadcrumbs
       5 tb Olive Oil
       2 tb Butter
  
   CHICKEN:
     Pound meat between sheets of waxed paper until thin. Combine flour,
   salt and pepper in pie plate.  Beat egg with water in shallow dish.
   Dredge meat in flour; dip in egg mixture; roll well in breadcrumbs.
   LET SIT ON WAX PAPER FOR 10 MINUTES!!!  Heat oil and butter in large
   skillet over medium-high heat.  Add meat in batches and saute until
   browned, turning once, about 3-5 minutes, adding more oil and butter
   if necessary. Keep warm and spoon mushroom sauce (see recipe).
   MUSHROOM SAUCE:
      Combine broth and flour in small bowl and stir until flour is
   dissolved. Melt butter in skillet over medium high heat. Add onion
   and saute until tender, about 1 minute. Reduce heat to medium; add
   mushrooms; saute 2 to 3 minutes.  Stir in broth. Increase heat to
   medium high and cook until slightly thick, stirring occasionally,
   about 10 minutes. Blend in cream, salt and pepper. Season to taste
   with nutmeg and cayenne pepper. VARIATION: For thicker gravy, delete
   the whipping cream. Gravy will also be browner too.  (Or add Kitchen
   Bouquet to darken sauce.) NOTE: We find that if we are making this
   for company it is best to use TWO frying pans to speed things up.
   Also, this is wonderful when served with Fettucine Alfredo and
   Stuffed Tomatoes!
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