3 tbsp Butter or margarine
2 Shallots, minced
1/2 lb Fresh mushrooms, sliced
2 Chicken breasts, skinned, boned, and halved
1/2 cup Flour seasoned to taste with salt and pepper
1/2 cup Dry white wine (Chardonnay)
1/2 cup Chicken stock
2 tsp Chopped parsley
1/2 tsp Dried tarragon
|
|
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.
4 servings
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
|
|
