| 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”