| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Polkadot, Lisa, Chicken |
4 |
Servings |
INGREDIENTS
| 3 |
tb |
Butter or margarine |
| 2 |
|
Shallots, minced |
| 1/2 |
lb |
Fresh mushrooms, sliced |
| 2 |
|
Chicken breasts, skinned, boned, and halved |
| 1/2 |
c |
Flour seasoned to taste with salt and pepper |
| 1/2 |
c |
Dry white wine (Chardonnay) |
| 1/2 |
c |
Chicken stock |
| 2 |
ts |
Chopped parsley |
| 1/2 |
ts |
Dried tarragon |
|
4 |
servings |
INSTRUCTIONS
Melt butter in 10' skillet. Saute shallots for 1-2 minutes. Add mushrooms
and saute for 3-4 minutes. Remove and keep warm. Dip chicken breasts
lightly into flour and saute until browned on both sides. Remove and keep
warm. Deglaze pan with white wine and chicken stock. Add parsley and
tarragon; over high heat, reduce to sauce consistency. Add mushrooms and
shallots; pour over chicken breasts.
Fat 10.9 grams per serving
Source: Minnesota Heritage Cookbook (Volume ][)
* The Polka Dot Palace BBS 1-201-822-3627. Posted by LISA
Posted to MC-Recipe Digest V1 #707 by Lisa Clarke <lisa@gaf.com> on Aug 1,
9
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