| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
|
4 |
Servings |
INGREDIENTS
|
|
Reserved chicken cooking |
|
|
liquid |
| 3 |
|
Carrots sliced, about 3/4 |
|
|
cup |
| 2 |
|
Stalks celery, diced about |
|
|
1/2 cup |
| 1 |
T |
Sweet butter |
| 2 |
T |
Finely chopped shallots |
| 1 |
lb |
Mixed exotic mushrooms |
|
|
sliced and broken by hand |
| 1 |
c |
Heavy cream |
| 1/2 |
t |
Salt |
| 1/2 |
t |
Pepper |
|
|
Reserved chicken meat |
| 1/4 |
c |
Chopped fresh tarragon |
|
|
leaves |
INSTRUCTIONS
Place the chicken broth in a 4 quart casserole and bring to the boil.
Add the carrots and celery and simmer for 10 minutes. Mean put he
butter in a saute pan and begin to cook the shallots over mediu m
heat. Add the mushrooms to the pan and cook over high heat for 5
minutes . Add the cream to the pot over broth and vegetables and then
add the sauteed mushrooms to the pot. Simmer this for 5 minutes before
adding the chicken and continuing to cook for 20 minutes. Add the ta
rragon and place into single serving crocks or bowls and top each one
with a biscuit. Recipe by: Michael Lomonaco Posted to MC-Recipe
Digest V1 #505 by "Master Harper Gaellon" <gaellon@inch.com> on Mar 8,
1997.
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