Title: Breast of Chicken Perigourdine
Categories: Entree Poultry Wild
Yield: 8 Servings
|4|| ||Chicken Breasts, boned and skinned (can substitute pheasant,|
|1/2||c||Butter or Margarine|
|1||sm||Mushrooms, can or 1 c fresh|
|1||lg||Chicken Broth, can|
|1||sm||Cream, can, light|
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.