| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables |
|
Chicken, Vegetables, Main dish |
4 |
Servings |
INGREDIENTS
|
|
-CAROLINE MCCALL WHNP81A |
| 2 |
|
Chicken breasts; whole |
| 1/4 |
c |
Flour |
| 1/2 |
ts |
Paprika |
| 1/2 |
ts |
Salt |
| 2 |
tb |
Butter |
| 2 |
tb |
Salad oil |
| 2 |
tb |
Onion; minced |
| 1 |
tb |
Parsley; minced |
| 1/4 |
ts |
Chervil |
| 1/4 |
c |
Bourbon |
| 4 |
oz |
Mushrooms; canned |
| 10 |
oz |
Tomatoes; canned |
| 1/4 |
ts |
Sugar |
|
|
Salt and pepper; to taste |
INSTRUCTIONS
Date: Fri, 24 May 96 07:14:26 PDT
From: eboyd@shentel.net
Split chicken breasts in half; place in a paper bag with flour, paprika,
and salt. Shake bag well to coat chicken thoroughly, remove from bag, and
shake off excess flour. In a heavy saucepan melt the butter. Add the salad
oil and saute the chicken until light brown on both sides. While sauteing,
add onion, parsley and chervil to pan. After browning, add bourbon and set
aflame for about 10 seconds. Add mushrooms - including juice - to the pan.
Chop the tomato meat coarsely and add with juice to the pan. Cover with a
tight lid, and continue to simmer 12 to 15 minutes, stirring occasionally.
If necessary, remove the lid and continue to cook until the sauce is medium
thick. Skim excess fat from the sauce. Add sugar and salt and pepper to
taste. Serve with noodles or rice in a casserole.
Posted on MealMaster Recipes List, Digest #145, 26 May 1996
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