| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Polkadot, Lisa, Chicken | 4 | Servings | |
INGREDIENTS
| 3 | tb | Butter or margarine |
| 2 | Shallots, minced | |
| 1/2 | lb | Fresh mushrooms, sliced |
| 2 | Chicken breasts, skinned, boned, and halved | |
| 1/2 | c | Flour seasoned to taste with salt and pepper |
| 1/2 | c | Dry white wine (Chardonnay) |
| 1/2 | c | Chicken stock |
| 2 | ts | Chopped parsley |
| 1/2 | ts | Dried tarragon |
| 4 | servings |
INSTRUCTIONS
Melt butter in 10' skillet. Saute shallots for 1-2 minutes. Add mushrooms and saute for 3-4 minutes. Remove and keep warm. Dip chicken breasts lightly into flour and saute until browned on both sides. Remove and keep warm. Deglaze pan with white wine and chicken stock. Add parsley and tarragon; over high heat, reduce to sauce consistency. Add mushrooms and shallots; pour over chicken breasts. Fat 10.9 grams per serving Source: Minnesota Heritage Cookbook (Volume ][) * The Polka Dot Palace BBS 1-201-822-3627. Posted by LISA Posted to MC-Recipe Digest V1 #707 by Lisa Clarke <lisa@gaf.com> on Aug 1, 9
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