2 (6 oz.) c h icken breasts, boned and

skinned

2 tbsp. butter

2 tbsp. shallots, chopped

1 c. fresh mushrooms, sliced

1/4 c. chardonnay (or other dry white wine)

1 tbsp. le m on juice

Flour

1 tbsp. veg. oil

1/4 c. hea v y cream

Parsley, chopped

 

 

Pound chicken flat; set aside.   In b u tter, sauté shallots; add mushrooms and sauté 2 to 3 minutes.   Add wine and lemon juice; let simmer 6 to 7 minutes. Dredge ch i cken i n fl o ur and season if desired.   Sauté in oil i n frying pan.

Add cream to mushroom mixtu r e and heat until reduced.   On warm servi n g plates, place mushrooms over chicken breasts.   Sprinkle with chopped

parsley and serve immediately.

 

 

----------------------- - --------------------- - --------------------- - ------------------

------------------- - ---------------- CHICKEN CURRY

 

 

 

10 chicken drumstic k s (or other cuts)

3 med. potatoes

4 tbsp. curry powder (or more if desired)

8 oz. sour cream

2 lg. cooking onions

2" piece f r esh ginger

3 cloves garlic


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