| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Poultry | 12 | Servings | |
INGREDIENTS
| 6 | Whole chicken breasts; cut in half | |
| 1 | Stick butter | |
| 1/2 | c | Sherry |
| 2 | c | Sliced mushrooms; sauted in |
| 2 | tb | Butter or Kraft margarine |
| 1/2 | c | Whipping cream |
INSTRUCTIONS
Mix 2 tablespoons cornstarch with 4 tablespoons whipping cream. Saute chicken in butter on all sides; add wine and cover for about 20 minutes or until chicken is done. Remove chicken breast to heated platter. Salt and pepper to taste. Bring pan drippings and 1/2 cup cream to a boil; slowly add cornstarch-cream mixture; all of mixture may not be required; cook until thickened; add sauted mushrooms. For serving, pour mushroom sauce over each chicken breast. Serves 12. ARKANSAS TODAY, CHANNEL 11, KTHV 12/19/1990 "COOKING WITH DON BINGHAM" From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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