| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Dutch |
Poultry |
4 |
Servings |
INGREDIENTS
| 4 |
tb |
Olive oil; (up to 6) |
| 4 |
|
Whole chicken breasts |
| 3 |
|
Cloves garlic; minced |
| 1 |
tb |
Dried tarragon |
|
|
Pepper to taste |
| 1 |
c |
Chicken broth |
| 1 |
c |
Beef broth |
| 1 |
c |
Dry white wine |
| 4 |
tb |
Cornstarch mixed with 1/2 cup water |
| 1 |
c |
Freshly diced tomato |
| 2 |
c |
Sliced fresh mushrooms |
|
|
Salt to taste |
INSTRUCTIONS
Split, bone, and skin chicken breasts, yielding 8 pieces of about 6 oz
each, or use 8 already boned and skinned breasts.
Pat chicken dry. Heat oil in non-stick skillet. Brown breasts on both
sides, 1 to 2 minutes per side. Transfer to Dutch oven, layering pieces if
desired.
Add garlic, tarragon, pepper, broths and wine. Cover, bring to a low boil,
then boil for 7 minutes or until chicken breasts are cooked through. When
done, remove chicken from liquid and cover to keep warm.
Strain broth. Return broth to a boil, then slowly add cornstarch/water
mixture until sauce thickens enough to coat the back of a spoon. Remove
from heat and adjust seasonings if necessary. Add tomatoes and mushrooms
and let set for 3 minutes.
Set 2 chicken breast halves on each serving plate and top with sauce. Serve
with Garlic Horseradish Mashed Potatoes. Makes 4 servings.
Note: Not all of the sauce will be used up when serving this dish.
Recipe by Ronald Perley, chef and owner, Trio Restaurant, Egg Harbor,
Wisconsin.
Recipe by: Trio Restaurant, Egg harbor, WI
Posted to MC-Recipe Digest V1 #861 by Mark Scheffler
<mds@simba.moneng.mei.com> on Oct 23, 1997
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