Churches are not all wise, neither do they all judge in the power of the Holy Ghost, but many of them judge after the flesh; yet I had sooner accept the opinion of a company of the Lord’s people than my own upon so personal a subject as my own gifts and graces. At any rate, whether you value the verdict of the church or no, one thing is certain, that none of you can be pastors without the loving consent of the flock; and therefore this will be to you a practical indicator if not a correct one.

C.H. Spurgeon

CATEGORY	CUISINE	TAG	YIELD
Meats		Main dish	2	Servings

INGREDIENTS

1	md	Onion, peeled
2	lg	Tomatoes, skinned
2	oz	Button mushrooms
1	oz	Butter or margarine
1	tb	Suntlower oil
2		Breast or leg portions of chicken
7 1/2	fl	White wine or dry cider or water
		Salt and black pepper

INSTRUCTIONS

Cut the onion, tomatoes and mushrooms into thin slices.
Heat the butter or margarine and oil in a large fiying pan and cook the
chicken for 5 minutes, then add the onion and continue cooking for a
further 5 minutes, or until both the chicken and onion are golden in
colour. Turn over once or twice during this time. Remove the chicken from
the pan. Add the tomatoes, mushrooms and the liquid, bring to simmering
point, season and simmer for 5 minutes. Return the chicken to the pan. Cook
for a further 5 to 8 minutes for breast portions or 10 to 12 minutes for
legs. Turn over once or twice so the chicken is well coated with the
vegetables. Serve with potatoes and a green vegetable.
Variation
Sausages Chasseur Follow the recipe above but use sausagesinstead ofchicken
joints. Cook until brown, removefrom the pan, then continue as above. Cook
the sausages for a further 5 to 10 minutes, depending on size.
Source: Marguerite Patten's Marvellous Meals, Yours Magazine, UK
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdjaxxx.zip

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