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.
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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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