Subj : 12/31 Nat Champagne Day 4
To   : All
From : Dave Drum
Date : Mon Dec 30 2024 08:31 pm

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

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