| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Casseroles |
8 |
Servings |
INGREDIENTS
| 4 |
md |
Chicken breast, split |
|
|
Salt and pepper to taste |
| 1/2 |
c |
Dry white wine |
| 2 |
tb |
Catsup |
| 1/2 |
ts |
Tarragon, crushed |
| 1/2 |
c |
Sour cream |
| 3 |
tb |
Shortening |
| 1 |
cn |
(11 3/4 oz) chicken broth |
| 2 |
c |
Sliced mushrooms |
| 1 |
md |
Clove garlic, chopped fine |
| 1/3 |
c |
Flour |
|
|
Cooked noodles or rice |
INSTRUCTIONS
Brown chicken in shortening and pour off drippings. Season with salt and
pepper. Mix one half of chicken with wine, mushrooms, catsup, garlic and
tarragon and pour over chicken. Cook covered over low heat for 30 minutes
or until tender, and stir occasionally. Remove chicken from pan to platter
and gradually blend reserved broth into flour until smooth, slowly stirring
into sauce. Cook and stir until thickened. Then blend in sour cream. Serves
8.
NOTES : You can used boned chicken breast fillets if you prefer. Add
spinach salad, use the chicken drippings to wilt. Serve over cooked noodles
or rice.
Recipe by: Tootie Dennis Posted to TNT - Prodigy's Recipe Exchange
Newsletter by LVFG53A@prodigy.com (MRS IRA M DENNIS) on 8 Ap, r 1997
A Message from our Provider:
“Do not look to your hope, but to Christ, the source of your hope. #Charles Spurgeon”