| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
French |
Casseroles, Poultry |
8 |
Servings |
INGREDIENTS
| 8 |
|
Chicken breast |
| 1/4 |
c |
Flour |
| 1 |
ts |
Curry powder |
| 1/4 |
ts |
Salt |
| 1/4 |
ts |
Paprika |
| 1/2 |
c |
Butter |
|
|
Sauce; |
| 2 |
tb |
Butter |
| 3 |
tb |
Flour |
| 3/4 |
c |
Chicken broth |
| 1/4 |
c |
White wine |
| 2 |
md |
Tomatoes — cut in wedges |
| 4 |
oz |
Mushroom pieces |
| 4 |
|
Green onions |
INSTRUCTIONS
Melt butter in casserole dish.Meanwhile place flour and seasonings in
plastic bag, add chicken shake to coat. Place in casserole and bake at 350
for 25 minutes. Meanwhile make the sauce. Melt butter in saucepan, add
flour to make a roux and let cook til cook til bubbly. Add wine and slowly
add broth to make a wine sauce. [ add more wine just dont make to thin }
Take chicken out and turn over, decorate with vegetables. And pour sauce
all over all. { This may be refridgerated now or cook } Bake for another
15-20 minutes.
Recipe By :
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
A Message from our Provider:
“A lot of kneeling will keep you in good standing.”