| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Restaurant, Chicken | 4 | Servings | |
INGREDIENTS
| 4 | Boneless chicken breasts; (skinless) pounded | |
| 1/2 | c | Cream sherry |
| 1/4 | ts | Basil |
| 1/4 | ts | Thyme |
| 1/4 | ts | Oregano |
| 1/4 | ts | Parsley |
| 2 | Cloves garlic; chopped | |
| 1/4 | c | Flour |
| 1 1/2 | c | Heavy cream |
| Salt and pepper to taste | ||
| 1/3 | c | Clarified butter |
| 1 | sm | Onion; julienned |
| 1/3 | lb | Mushrooms; sliced |
INSTRUCTIONS
Heat skillet and clarified butter on medium high heat Dust chicken in flour and add to pan. Cook 3 to 4 minutes on each side, making sure chicken is cooked through. Add onion, mushrooms, garlic and herbs. Deglaze with cream sherry. Reduce liquid to 1/3 and then add the heavy cream. Reduce again and add salt and pepper to taste. Source: Barbara Williams, Coasting & Cooking Bk #4 -- Washington & Oregon, 1997. ISBN:0-9609950-2-1 Typed and MC_Busted for you by Brenda Adams <adamsfmle@sprintmail.com> Recipe by: Chef Graves, Camp 18, Elsie, Oregon
A Message from our Provider:
“With Jesus, you can do it”