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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 T Butter or Kraft margarine
1/2 c Whipping cream
12/19 90

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  "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.

A Message from our Provider:

“You can fool yourself. You can never fool God”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 163
Calories From Fat: 109
Total Fat: 12.4g
Cholesterol: 58.3mg
Sodium: 26.6mg
Potassium: 91.8mg
Carbohydrates: 1.1g
Fiber: 0g
Sugar: <1g
Protein: 9.2g


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