0
(0)
CATEGORY CUISINE TAG YIELD
Meats, Dairy Poultry 12 Servings

INGREDIENTS

6 Whole chicken breasts; cut in half
1 Stick butter
1/2 c Sherry
2 c Sliced mushrooms; sauted in
2 tb Butter or Kraft margarine
1/2 c Whipping cream

INSTRUCTIONS

Mix 2 tablespoons cornstarch with 4 tablespoons whipping cream.  Saute
chicken in butter on all sides; add wine and cover for about 20 minutes or
until chicken is done. Remove chicken breast to heated platter. Salt and
pepper to taste. Bring pan drippings and 1/2 cup cream to a boil; slowly
add cornstarch-cream mixture; all of mixture may not be required; cook
until thickened; add sauted mushrooms. For serving, pour mushroom sauce
over each chicken breast. Serves 12.
ARKANSAS TODAY, CHANNEL 11, KTHV
12/19/1990
"COOKING WITH DON BINGHAM"
From a collection of my mother's (Judy Hosey) recipe box which contained
lots of her favorite recipes, clippings, etc.  Downloaded from Glen's MM
Recipe Archive, http://www.erols.com/hosey.

A Message from our Provider:

“Many favors which God gives us ravel out for want of hemming through our unthankfulness; for though prayer purchases blessings, giving praise keeps the quiet possession of them. #Thomas Fuller”

How useful was this recipe?

Click on a star to rate it!

Average rating 0 / 5. Vote count: 0

No votes so far! Be the first to rate this recipe.

We are sorry that this recipe was not useful for you!

Let us improve this recipe!

Tell us how we can improve this recipe?