Daisy wrote:

> I have recently produced two chicken marsala dishes that were
> perfectly satisfactory, but my husband and I find just a bit too sweet
> for our taste.
>
> I searched recipe websites and found quite a number of chicken breast
> with sauce recipes that basically called for the meat to be cubed. I
> don't want to do that.
>
> Has anyone tried (or has a recipe even!) for pounded chicken breast
> (we actually call this type of treatment schnitzel) that is dredged in
> a savoury rub using eg paprika, spices and some chilli) then shaken
> and pan-fried quickly in oil and butter, and then set aside while a
> sauce is made using some other savoury ingredients. I was thinking of
> soy or oyster or hoisin sauce, rice wine vinegar, some cornstarch - or
> even some adding some lime juice, sugar and fish sauce.
>
> We find that pan-frying chicken quickly and setting aside to add back
> to a sauce for a further cooking period of 3-5 minutes very good. It
> is the sauces we are trying to locate.
>
> Thanx everyone
>
> Daisy
>

While not exactly hat you are asking about the following could be adapted.

I will often egg yolk and flour or bread crumb boneless, skinless
chicken breast, pan fry till the breading is set up and firm and lightly
coloured then transfer to a pot of beef gravy to which a good cup of red
wine has been added. The breasts are simmered in the gravy for about 20
minutes, removed, the gravy stirred and served over the breasts or any
other food served with the breast.

I do not think i would have come up with this myself, but saw it years
ago on a Jeff Smith "Frugal Gourmet" show and it has become part of my
repertoire.

You might consider using the flattened & seasoned chicken as you
describe & white wine and a mushroom gravy.
---
JL
> Carthage demands an explanation for this insolence!