| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Meats, Dairy | Michael’s p, Sauces & co, Vegetables | 4 | Servings | |
INGREDIENTS
| Reserved chicken cooking liquid | ||
| 3 | Carrots sliced, about 3/4 cup | |
| 2 | Stalks celery, diced, about 1/2 cup | |
| 1 | tb | Sweet butter |
| 2 | tb | Finely chopped shallots |
| 1 | lb | Mixed exotic mushrooms, sliced and broken by hand |
| 1 | c | Heavy cream |
| 1/2 | ts | Salt |
| 1/2 | ts | Pepper |
| Reserved chicken meat | ||
| 1/4 | c | Chopped fresh tarragon leaves |
INSTRUCTIONS
Place the chicken broth in a 4 quart casserole and bring to the boil. Add the carrots and celery and simmer for 10 minutes. Mean put he butter in a saute pan and begin to cook the shallots over mediu m heat. Add the mushrooms to the pan and cook over high heat for 5 minutes . Add the cream to the pot over broth and vegetables and then add the sauteed mushrooms to the pot. Simmer this for 5 minutes before adding the chicken and continuing to cook for 20 minutes. Add the ta rragon and place into single serving crocks or bowls and top each one with a biscuit. Recipe by: Michael Lomonaco Posted to MC-Recipe Digest V1 #505 by "Master Harper Gaellon" <gaellon@inch.com> on Mar 8, 1997.
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