Email to Mand      

Recipe Categories: gijane's HOME PAGEAPPETIZERS BABYFOOD BAKING BBQ BEAUTYMAKEUP BEVERAGES BOOZE BREAD BREAKFAST BRITISH CAKESandPIES CANDY CASSEROLES CELEBRITY CHILI2 CHILLI COOKIES COOKINGTIPS COPYCAT CROCKPOT DESSERTS EGGLESS EGGS ETHNIC FISHandSEAFOOD FOODHISTORY FRUIT GAME HISTORICAL HOLIDAYS HOUSEHOLD Humor ITALIAN JAMSandJELLIES KIDS LowCarb4Sean LOWFAT MAFIARECIPES MARINADES MEATS MICROWAVE PASTA PASTRIES PETS PICKLES PIZZA POULTRY RAMEN-NOODLES RICE ROCCODISPIRITO SALADandDRESSING SALSA SANDWICHES SAUCES SideDishes SNACKS SOUPSandSTEWS TAILGATE VEGAN VEGETABLES VEGETARIAN WINGS

Chicken Mozaret




Source of Recipe


Jackie Wibley, Michael's Cafe, Altoona


List of Ingredients




2 chicken breasts (pounded flat)
flour
egg wash (an egg mixed with a little milk)
parmesan cheese
melted butter
button mushrooms (1 cup)
roasted red peppers (1/2 cup)
chopped spinach (1 cup)
miced garlic (1/2 to 1 tsp)
1 tablespoon of dijon mustard
6 ounces of heavy cream

Recipe



Coat flattened chicken in flour and then in egg wash and then in the parmesan cheese. Brown with a little melted butter in a skillet.. for about 2 minutes each side until golden brown. Place in oven at 350* oven for 10 minutes to complete cooking. Using same skillet with left over butter add in mushrooms, peppers, spinach, garlic and saute for a few minutes. Add in mustard and heavy cream. Bring to a boil--and keep stirring. The sauce will then thicken. Place over chicken.