| 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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