| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Casseroles, Poultry, Maine |
4 |
Servings |
INGREDIENTS
| 4 |
|
Chicken breast halves — |
|
|
Boned |
| 6 |
tb |
Butter |
| 4 |
tb |
Flour |
| 1 |
c |
Light cream |
| 1 |
c |
Chicken stock |
|
|
Salt and pepper — to taste |
| 1/2 |
c |
Parmesan cheese — freshly |
|
|
Grated |
| 1/2 |
ts |
Rosemary |
| 1/2 |
ts |
Dried basil |
| 1/4 |
lb |
Mushrooms — sliced |
| 1/2 |
c |
Toasted almonds — chopped |
| 1 |
|
Avocado |
INSTRUCTIONS
Preheat oven to 350^. In skillet, poach the chicken breasts until tender.
Set aside. Melt 4 tablespoons of butter in skillet. Stir in flour and cook
for 3 minutes. Slowly add cream and chicken stock, stirring until smooth
and thickened. Season with the salt, pepper, Parmesan cheese and herbs. Set
aside. Saute mushrooms in remaining 2 tablespoons butter. Place the chicken
in a 2 quart casserole and top with mushrooms. Sprinkle with salt and
pepper. Pour sauce over and bake, uncovered, for 25 minutes. Remove from
oven. Sprinkle with almonds. Return to oven for 10 minutes. Peel and slice
1 or 2 avocados lengthwise. Place over casserole before serving.
Recipe By : Maine Ingredients
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“You’re not God’s judge. One day you’ll discover it’s the other way around”