| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Chicken | 4 | servings | |
INGREDIENTS
| 2 | lb | Chicken breasts; or thighs |
| 2 | Cloves garlic; minced | |
| 1 | oz | Dried cepes; or |
| 8 | oz | Fresh cepes |
| 1/4 | c | Garlic mustard |
| 1/4 | c | Dry white wine |
| 1 | ts | Dried thyme |
| Freshly ground black pepper | ||
| 1/4 | c | Grated parmesan cheese |
| Paprika |
INSTRUCTIONS
Preheat oven to 350° F. If using dried Cepes, reconstitute in 2 cups warm water. (save the water for stock, add to soups etc.) Place chicken, skin side up, in a buttered baking dish. Sprinkle with minced garlic. Cover with sliced Cepes. Combine mustard, white wine, and thyme; pour over chicken and mushrooms. Top with pepper, parmesan and paprika. Cover and bake for 30 minutes. Uncover and bake another 20-30 minutes until juices run clear and the top is lightly browned. http://www.barronspecialties.com/recipes.htm MC formatted by Barb at PK using Buster & SNT on 6/14/98 Recipe by: Wine Country Gourmet By Barb at PK <abprice@wf.net> on Jun 15, 1998, converted by MM_Buster v2.0l.
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