Deny that we are justified by faith alone, and you must devise an explanation of how we can make the transition from our imperfect state in this life to the perfect state of heaven. Purgatory is where Roman Catholics believe most people go after death to be finally purged of their sins and gain whatever merit they may be lacking to enter heaven. Catholicism teaches that this will involve intense pain and suffering.

John MacArthur

CATEGORY	CUISINE	TAG	YIELD
Meats, Grains		May 1992	1	servings

INGREDIENTS

2	tb	Olive oil
3		Whole boneless chicken breasts; halved
1	tb	Minced garlic
1/2	c	Minced shallot
2		Thyme sprigs plus 1 tablespoon fresh; or 1 teaspoon
		; thyme leaves, driedthyme,
		; crumbled
2	tb	White-wine vinegar
1/4	lb	Fresh shiitake mushrooms; stems discarded and
		; the mushroomssliced
1/2	c	Dry white wine
1 1/2	c	Chicken broth
2	bn	Scallions; dark green parts
		; reserved for
		; another use and
		; thescallions split
		; lengthwise and cut
		; crosswise into
		; 1-inch pieces
		; (about 1cup)
2 1/2	ts	Arrowroot
3		Plum tomatoes; seeded and diced
		; fine
6		Additional thyme sprigs for garnish if
		; desired

INSTRUCTIONS

In a large heavy skillet heat the oil over moderately high heat until
it is hot but not smoking and in it cook the chicken breasts, patted
dry and seasoned with salt and pepper, skin sides down, for 3 to 4
minutes, or until they are golden. Turn the breasts and cook them
over moderate heat, covered, for 7 to 8 minutes more, or until they
are cooked through. Transfer the breasts to a platter and keep them
warm. To the skillet add the garlic, the shallot, and the 2 thyme
sprigs (or the dried thyme if using) and cook the mixture, stirring,
until the shallot is softened. Add the vinegar, boil the mixture
until the vinegar is almost evaporated, and add the mushrooms. Cook
the mixture over moderate heat, stirring, for 1 minute, add the wine,
and boil the mixture until the wine is almost evaporated. Add 1 1/4
cups of the broth and the scallions and simmer the mixture for 1
minute. In a small bowl whisk together the remaining 1/4 cups broth
and the arrowroot and add the mixture to the skillet with the
tomatoes and he fresh thyme leaves. Simmer the sauce, stirring, for 1
minute, or until it is thickened, stir in any juices that have
accumulated around the chicken, and add salt and pepper to taste.
Transfer a chicken breast to each of 6 dinner plates, spoon some of
the sauce over each breast, and garnish each serving with 1 of the
additional thyme sprigs.
Serves 6.
Gourmet May 1992
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Converted by MM_Buster v2.0l.

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