Breast Of Chicken Perigourdine
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Main dish, Meats, Poultry | 8 | Servings | |
INGREDIENTS
| 4 | Chicken Breasts, boned and | |
| skinned can substitute | ||
| pheasant grouse or any | ||
| game bird | ||
| 1/2 | c | Butter or Margarine |
| 1 | Mushrooms, can or 1 c fresh | |
| 1/4 | t | Salt |
| 1/3 | c | Flour |
| 1 | Chicken Broth, can | |
| 1 | Cream, can light |
INSTRUCTIONS
In frying pan on medium heat, brown breasts in butter. During the last few minutes of browning, add mushrooms and continue browning. Remove chicken. Stir salt and flour into drippings until blended. If too stiff, add 2 more T butter. Stir in broth and cream. Cook until thickened and smooth. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 191
Calories From Fat: 115
Total Fat: 13g
Cholesterol: 38.3mg
Sodium: 194.5mg
Potassium: 122.8mg
Carbohydrates: 4.1g
Fiber: <1g
Sugar: <1g
Protein: 14g