| 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.
A Message from our Provider:
“Many favors which God gives us ravel out for want of hemming through our unthankfulness; for though prayer purchases blessings, giving praise keeps the quiet possession of them. #Thomas Fuller”