Difference between revisions of "Opulent Chicken"
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* ⅓ cup [[sherry]] | * ⅓ cup [[sherry]] | ||
| − | == | + | == Procedures == |
# Mix [[paprika]], [[salt]] and [[pepper]] on platter or in paper bag and coat [[chicken]] as for frying. | # Mix [[paprika]], [[salt]] and [[pepper]] on platter or in paper bag and coat [[chicken]] as for frying. | ||
# Shake excess coating from [[chicken]] pieces, then sauté in [[margarine]] until brown. | # Shake excess coating from [[chicken]] pieces, then sauté in [[margarine]] until brown. | ||
| Line 24: | Line 24: | ||
# Next stir in [[sherry]]. | # Next stir in [[sherry]]. | ||
# Pour in pan and stir over medium heat until thickened to consistency of medium cream sauce. | # Pour in pan and stir over medium heat until thickened to consistency of medium cream sauce. | ||
| − | # Pour over [[chicken]], cover casserole with lid or foil and bake 45 minutes to 1 hour at 350°F. | + | # Pour over [[chicken]], cover casserole with lid or foil and bake 45 minutes to 1 hour at 350°F. |
| − | [[Category: | + | ==References== |
| + | <references/> | ||
| + | [[Category:North American cuisine]] | ||
[[Category:Artichoke Recipes]] | [[Category:Artichoke Recipes]] | ||
[[Category:Mushroom Recipes]] | [[Category:Mushroom Recipes]] | ||
Latest revision as of 17:09, 29 June 2012
Description
Contributed by Catsrecipes Y-Group
- Source: Mrs. Waddell Barnes
- Serves 4 whole breasts or 8 half breast servings.
Ingredients
- 4 whole chicken breasts (may be boned, if desired) with skin removed, season with paprika, salt and pepper
- ½ cup margarine
- 1 can artichoke hearts, halved (15 oz)
- ½ pound fresh mushrooms, sliced
- pinch of tarragon or rosemary
- 3 tbsp flour
- 1½ cups chicken bouillon
- ⅓ cup sherry
Procedures
- Mix paprika, salt and pepper on platter or in paper bag and coat chicken as for frying.
- Shake excess coating from chicken pieces, then sauté in margarine until brown.
- Place chicken pieces in large casserole and add artichokes among the breasts of chicken.
- Sauté fresh mushrooms in same skillet and add margarine if needed.
- Sprinkle crushed herbs over them and sauté 3 to 5 minutes more.
- Pour over chicken.
- Shake flour and bouillon together in jar with tight lid until well blended.
- Next stir in sherry.
- Pour in pan and stir over medium heat until thickened to consistency of medium cream sauce.
- Pour over chicken, cover casserole with lid or foil and bake 45 minutes to 1 hour at 350°F.
