Yield: 1 Servings
|1 \N||2 1/2 pounds chicken; cut into eights or tenths (wing tips removed)|
|\N \N||Salt; pepper, to taste|
|\N \N||Popover batter|
|1 tablespoon||Minced fresh parsley|
MUSHROOM SAUCE 1 cup homemade or canned cream of mushroom soup ½ cup white wine 1 tablespoon minced fresh parsley ½ cup thinly sliced fresh mushrooms salt, pepper to taste Preheat oven to 350 F. Saute chicken in oil in a skillet to thoroughly brown all sides. Season with salt and pepper. Place in a 9 by 13 inch casserole.
Blend eggs, milk, oil, salt, pepper, flour, and parsley well, with a wire whisk. Pour over chicken. Bake 55-60 minutes, or until chicken is cooked and batter has puffed up and turned golden brown.
Meanwhile, prepare sauce. Combine mushroom soup, wine, parsley and stir over low heat to combine. Stir in sliced mushrooms, season with salt and pepper and cook to soften mushrooms a little, about 5-10 minutes. Serve on side, to drizzle portions of chicken and popover crust.
An easy dish with an dramatic and unique presentation. Browned chicken pieces are cradled in a golden brown popover crust. Serve the mushroom sauce on the side with a green salad. This recipe launched my food career when it won a main dish contest some 13 years ago.
Posted by Leon & Miriam Posvolsky <miriamp@...> on Apr 27, 1998, converted by MC_Buster.
Recipe by: Baker Boulanger Web Site Posted to TNT Recipes Digest by Leon & Miriam Posvolsky <miriamp@...> on May 01, 1998