Name: Coq Au Vin #1
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

The more people engage in activities which their consciences warn them against, the more they become blinded to the truth, cannot see the dangers, and therefore perceive themselves to be “free” though they are deceived. Conversely, the evidence of a clear and maturing conscience is simply humility, submissiveness, and obedience (1 Peter 2:16-19; 3:16-17). Where these are absent it is a given that one’s conscience may “feel” free but is simply suppressed.

Jerry Wragg

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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