| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Showers, Poultry |
6 |
Servings |
INGREDIENTS
| 1/2 |
lb |
Fresh mushrooms |
| 4 |
tb |
Butter |
| 6 |
|
Boned, skinned chicken breasts, split |
| 2 |
ts |
Seasoned salt |
| 2 |
tb |
Leaf tarragon, crumbled |
| 1 |
c |
Dry white wine |
| 1 |
c |
Dairy sour cream, (not imitation sour cream) |
| 1/2 |
c |
Chopped chives |
INSTRUCTIONS
Wash and dry the mushrooms. Cut them in half and saute for 8 minutes
in half of the butter. Remove them after cooking and set aside. Add
the remaining butter to the pan. Then sprinkle the breasts with the
seasoned salt and brown them thoroughly.
Return the mushrooms to the pan; sprinkle with tarragon; add the wine.
Cover and simmer for 45 minutes.
Remove the chicken to a heat-proof platter and keep it warm in the
oven while you stir the sour cream into the pan juices. Pour the
sour cream mixture over the chicken, sprinkle with chives. Makes 6
servings. Typed in MMFormat by cjhartlin.msn@attcanada.net Source:
Bridal Shower Handbook
Posted to MM-Recipes Digest V4 #13 by cjhartlin@email.msn.com on May
17, 1999
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“Life: the time God gives you to determine how you spend eternity”