Yield: 6 servings
| Measure | Ingredient |
|---|---|
| ½ pounds | Fresh Mushrooms -- sliced |
| ¼ cup | Butter |
| 6 larges | Chicken Breasts |
| 1 teaspoon | Salt |
| ½ teaspoon | Thyme |
| ¼ cup | Brandy |
| 1 cup | Dry White Wine |
| 2 tablespoons | Cornstarch |
| ⅓ cup | Water |
| ½ cup | Green Onions -- stems and |
| \N \N | Tops |
Saute mushrooms in butter in a large skillet. Remove mushrooms and reserve. Brown chicken well. Sprinkle with salt during browning.
Crush thyme between fingers and sprinkle over chicken. Remove from heat; pour Brandy over all and light. Spoon liquid over chicken until flame dies. Add wine, cover and simmer 35 mins until chicken is tender. Remove chicken to a heated serving platter. Skim excess fat from pan juices. Stir cornstarch into water; add to pan juices and heat stirring constantly, until mixture thickens and boils. Stir in reserved mushrooms and green onions. Cook one min. Spoon over chicken and serve at once. Makes 4 servings.
Recipe By : California Cooks! by McDermott and Marks From: Dan Klepach Date: 05-04-95 (12) Cooking