Name: Poulet Au Champignon
Ingredients: The Perdue Chicken Cookbook; 1 Perdue chicken,cooked --; Chunks; 1 tb Butter or margarine; 1 sl Bacon -- cut into small; Pieces; 2 oz Fresh mushrooms; 1 Onion -- chopped; 2 ts Salt; 1/4 ts Pepper; 1 ts Flour; 2 tb Chicken stockj or water; 1 tb Brandy; 1 tb Chopped tarragon leaves

CATEGORY	CUISINE	TAG	YIELD
Meats		Chicken, Ethnic	6	Servings

INGREDIENTS

		The Perdue Chicken Cookbook
1		Perdue chicken,cooked —
		Chunks
1	tb	Butter or margarine
1	sl	Bacon — cut into small
		Pieces
2	oz	Fresh mushrooms
1		Onion — chopped
2	ts	Salt
1/4	ts	Pepper
1	ts	Flour
2	tb	Chicken stockj or water
1	tb	Brandy
1	tb	Chopped tarragon leaves

INSTRUCTIONS

Melt butter or margarine in fry pan. Brown bacon in butter or margarine,
add chicken, mushrooms, onion, salt and pepper and brown lightly. Add flour
and stir. Add chicken stock and stir. Add brandy and tarragon leaves.
Recipe By     :
From:                                 Date:
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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