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MSGID: 1:18/200@fidonet 668d2867
PID: MBSE-BBS 1.1.0 (Linux-x86_64)
TZUTC: -0500
TID: MBSE-FIDO 1.1.0 (Linux-x86_64)
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Chef Jerome's Champagne Chicken
 Categories: Poultry, Mushrooms, Dairy, Herbs, Wine
      Yield: 6 Servings
 
  1 1/2 c  A P flour
      1 tb Seasoned salt
      1 tb Coarse black pepper
  1 1/2 tb Garlic powder
      2 tb Butter
      2 tb Extra virgin olive oil
      6    Boned, skinned chicken
           - cutlets
      6    Baby Bella or white
           - mushrooms
      3 tb Chopped scallions
      3 ts Dry thyme flakes
    1/3 c  Chicken broth
    1/4 c  White wine
    1/2 c  Heavy cream
 
  In a large bowl, combine the flour, salt, pepper, and
  garlic powder. Place a large skillet on the stove and
  preheat over medium high. Add the butter and olive oil
  to the pan. Place the chicken into the flour and coat
  well. Shake off the excess flour and immediately place
  the breast into the pan. Sauté the chicken for 3
  minutes. Add the mushrooms, scallions, and thyme to the
  pan. Turn the breast over and add the chicken broth and
  white wine. Continue to cook for two minutes. Add the
  cream to the pan and reduce the heat to simmer for an
  additional 4 minutes.
  
  Wild rice is an excellent side dish for this recipe.
  
  Place the breast onto a platter or serving plate. Spoon
  the sauce over the breast and enjoy.
  
  Chef Jerome Brown, of Rocky Mount
  
  Serves 6
  
  RECIPE FROM: https://www.wral.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

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