Season chicken with salt and pepper and sprinkle liberally with paprika. Saute breasts in half of the butter or margarine until golden brown. Place chicken pieces and artichoke hearts in large serving casserole. Put mushrooms and remaining butter or margarine in same skillet and saute for about 5 minutes. Sprinkle flour in gently and add sherry and bouillon. Simmer 5-10 more minutes, stirring constantly or until thickened and pour over chicken and artichokes. Cover and bake at 375 for 1 hour. Posted to JEWISH-FOOD digest V96 #016
Date: Sun, 8 Sep 1996 13:21:47 -0500
From: kathi <kas@flash.net> NOTES : Can use Pesach corn starch to use as a passover dish. Date: Sun, 08 Sep 1996 20:44:29 -0400 (EDT) From: "Maxine L. Wolfson" <MLW@MATH.AMS.ORG> To: jewish-food@eskimo.com Subject: What to do with cake meal Message-id: <842229869.21223.MLW@MATH.AMS.ORG> Content-type: TEXT/PLAIN; CHARSET=US-ASCII Content-transfer-encoding: 7BIT
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