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Pan Crisped Chicken Scaloppine With Balsamic Vinegar

4 plump boneless, skinless chicken breast halves
3 tablespoons Italian seasoned breadcrumbs
2 teaspoons olive oil, divided (we used 4)
1/ 2 pound mushrooms, sliced
1 medium-large tomato, chopped
3 tablespoons balsamic vinegar

Pound chicken to 1/4 inch thick between pieces of plastic wrap, then dredge in bread crumbs.

Heat 1 teaspoon of olive oil in a skillet. Sauté two pieces of chicken, pressing down with spatula until crisp on both sides and cooked through (about 5 to 7 minutes). Transfer to platter and keep warm (we put in a 200-degree oven). Add 1 more teaspoon of olive oil and sauté remaining chicken, removing to warming platter when done.

Turn heat to medium low and add other 2 teaspoons of olive oil.

Add mushrooms (we bought packaged pre-sliced) and sauté until soft. Turn heat to high and add the balsamic vinegar and tomato (we also added a few shakes of salt, pepper and garlic powder).

Cook for about 2 to 4 more minutes. Place each chicken scallop on a plate and top with vinegar/mushroom sauce. Serve with rice pilaf.

Cheryl Vlasach, McKees Rocks

Thursday, January 06, 2000

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