3 tb Butter or margarine
2 Shallots, minced
1/2 lb Fresh mushrooms, sliced
2 Chicken breasts, skinned,
-boned, and halved
1/2 c Flour seasoned to taste with
-salt and pepper
1/2 c Dry white wine (Chardonnay)
1/2 c Chicken stock
2 ts Chopped parsley
1/2 ts Dried tarragon
Melt butter in 10' skillet. Saute shallots for 1-2 minutes. Add
mushrooms and saute for 3-4 minutes. Remove and keep warm. Dip
chicken breasts lightly into flour and saute until browned on both
sides. Remove and keep warm. Deglaze pan with white wine and chicken
stock. Add parsley and tarragon; over high heat, reduce to sauce
consistency. Add mushrooms and shallots; pour over chicken breasts.
4 servings
Fat 10.9 grams per serving
Source: Minnesota Heritage Cookbook (Volume ][)
* The Polka Dot Palace BBS 1-201-822-3627. Posted by LISA
