SusanLP, your butternut chicken scaloppine was a hit!

M

marilynfl

Moderator
I only had a few tweaks based on our preferences:

Cooked the butternut cubes until they were very soft, but still cubes...probably 20 minutes longer than the recipe. This meant I added more broth and a bit more wine during this time. We love onions, so I used a large sweet onion and sauted some baby portabella slices for extra veggies.

Ended up adding more cream & broth simply because I wanted more sauce to serve over pre-made chicken tortellini.

I thought I had the cheese, but it turned out I didn't...and I wasn't going out again, so we ate without the gorgonzola.

It has such a gentle sweet taste! Very enjoyable.

Thanks!

http://www.finerkitchens.com/swap/forum1/62956_REC_Butternut_Chicken_Scaloppine

 
I think this is the second time I've seen your recipe mentioned as fabulous...

...and into my files it has gone! smileys/smile.gif

I'm looking forward to making it myself.

 
Thank you...if interested I can post more recipes from the classes (more)

The classes are once a month at a local upscale furniture store that has a wonderful gourmet kitchen that is used for classes. Even though the class is only once a month, I must say that these are the most enjoyable classes I have ever attended--every detail including the table settings, wine glasses, etc. is wonderful. Each course is paired with a particular wine, etc.

 
Absolutely! smileys/smile.gif My class recipes have been keepers in the past, too, and...

... it's always great to have more!

Thanks! smileys/smile.gif

 
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