| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Poultry | 8 | Servings | |
INGREDIENTS
| 6 | Chicken breasts; halved and deboned | |
| 1/2 | c | Flour |
| Salt; pepper and paprika | ||
| 6 | tb | Butter |
| 6 | Green onions; chopped | |
| 1/2 | Clove garlic; crushed | |
| 1 | Bay leaf | |
| 1/4 | c | Sliced mushrooms |
| 1 1/2 | c | Burgundy wine |
| 2 | sl | Bacon; diced |
INSTRUCTIONS
Dredge chicken in flour mixed with salt, pepper and paprika. In a skillet, brown half the breasts in 2 tablespoons butter. Add 2 tablespoons more butter and brown remaining breasts. Place chicken in 13x9x2 baking dish. Melt the last 2 tablespoons butter in skillet; add onions, garlic, bay leaf and mushrooms and simmer for 10 minutes. Add burgundy and stir. Pour over chicken. Sprinkle with bacon, cover and bake at 325 for 1-1/2 hours. This can be prepared a day ahead, then baked before serving. Good served with rice. MRS OLIE D. BROWN AUBREY, AR From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell, AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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