2 (4 ounce) chicken cutlets
2 tablespoons potato starch or rice flour
Salt and pepper to taste
3 tablespoons butter, divided
1 tablespoon olive oil
¼ pound fresh mushrooms, thinly sliced
1/3 cup chicken broth
2 teaspoons minced fresh parsley
1. Flatten cutlets to 1/8-inch thickness. In a plastic bag or container, combine the flour, salt and pepper. Add chicken, seal and shake to coat evenly. In a skillet, heat 2 tablespoons butter and oil. Add chicken, cook over medium heat until juices run clear. Remove and keep warm.
2. Add mushrooms to skillet; cook and stir for 2-3 minutes or until tender. Spoon over chicken. Stir broth into skillet, stirring up any browned bits. Add parsley and remaining butter; cook and stir 2 minutes longer or until slightly thickened. Pour over veal and mushrooms.
