| 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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