Breast of chicken perigourdine
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | Chicken Breasts, boned and skinned (can substitute pheasant, grouse or any game bird) | |
| ½ | cup | Butter or Margarine |
| 1 | small | Mushrooms, can or 1 c fresh |
| ¼ | teaspoon | Salt |
| ⅓ | cup | Flour |
| 1 | large | Chicken Broth, can |
| 1 | small | Cream, can, light |
Directions
In frying pan on medium heat, brown breasts in butter. During the last few minutes of browning, add mushrooms and continue browning.
Remove chicken.
Stir salt and flour into drippings until blended. If too stiff, add 2 more T butter. Stir in broth and cream. Cook until thickened and smooth.
Recipe courtesy of: Roy Neudecker, 11 May 93 19:39:00 From: Lawrence Kellie Date: 09-17-94