| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Poultry |
4 |
Servings |
INGREDIENTS
| 1 1/2 |
c |
Chicken broth |
| 10 |
|
Small white onion, peeled |
| 3 |
|
Cloves |
| 1/3 |
ts |
Tarragon or thyme |
| 4 |
tb |
Butter |
| 4 |
tb |
Oil |
| 4 |
tb |
Flour |
|
|
Salt and pepper |
| 2 |
|
Chicken breasts, split and skinned |
| 1/2 |
lb |
Mushrooms, sliced |
| 2 |
|
Cloves garlic, minced |
| 1 |
c |
Light cream |
INSTRUCTIONS
Bring broth to a boil and add onion, one of which is stuck with cloves and
tarragon. Simmer for 10 minutes, or until onions are soft.
Heat 2 tablespoons each butter and oil in a large skillet. Put 2
tablespoons flour, seasoned with salt and pepper, in a brown bag and shake
the chicken in it. Brown chicken well on both sides in the skillet. Add the
onions and broth, cover, and cook gently for
20 minutes.
In another pan, saute the mushrooms and garlic in the remaining butter and
oil. Add remaining flour, season, and stir to a smooth paste. Add cream and
stir until sauce is smooth.
Remove chicken and onions to a platter and keep warm. Combine the chicken
broth and cream sauce and heat, stirring constantly, until smooth. Correct
seasoning and pour sauce over chicken.
Note: This can be made ahead of time and gently reheated, but keep the
chicken and sauce separate. Before serving, reheat chicken, reheat sauce,
then pour sauce over the chicken. Yield: 4 servings. Typed in MMFormat by
cjhartlin@msn.com Source: The Eastern Jr. League Cookbook.
Posted to MM-Recipes Digest by "Cindy Hartlin" <cjhartlin@email.msn.com>
on Apr 10, 1998
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