Chicken Scaloppine with Mushrooms and TarragonMakes 4 Servings
|*||2 tbls. olive oil|
|*||4 skinless chicken breast halves, boned and defatted|
|*||1/4 cup all-purpose flour|
|*||2 tbls. diced shallots|
|*||2 cups sliced mushrooms, mixed varieties|
|*||4 tbls. Marsala wine|
|*||1/2 cup diced tomatoes|
|*||1 tbls. chopped fresh tarragon|
|*||2 cups Canyon Ranch Chicken Stock|
|*||1/2 tsp. salt|
|*||1/4 tsp. black pepper|
|1||With a meat mallet, pound chicken breast on a flat surface between sheets of wax paper until 1/2 inch thick. Cut each pounded breast in half.|
|2||Heat olive oil in a large saute pan over medium heat. Dust chicken with flour and saute in olive oil until lightly browned on both sides. Remove chicken from pan and add shallots and mushrooms. Add wine and cook until wine has almost evaporated, about 1 to 2 minutes.|
|3||Add tomatoes, tarragon, chicken stock, salt and pepper. Bring to a simmer and cook until sauce is reduced by half. Serve 1/4 cup sauce with 2 breast pieces.|
- This calls for a mixed variety of mushrooms. We recommend oyster, cremini, portobello and traditional button mushrooms, but you can use whatever types are in season.
Canyon Ranch Chefs, Tucson, Arizona and Lenox, Massachusetts.
These great recipes and more are available in the Canyon Ranch Cooks cookbook.
For more information on the Canyon Ranch Health Resorts visit their site at www.canyonranch.com