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    BREAST OF CHICKEN WITH BOURBON


    Source of Recipe


    CAROLINE MCCALL

    List of Ingredients





    2 Chicken breasts; whole
    1/4 c Flour
    1/2 ts Paprika
    1/2 ts Salt
    2 tb Butter
    2 tb Salad oil
    2 tb Onion; minced
    1 tb Parsley; minced
    1/4 ts Chervil
    1/4 c Bourbon
    4 oz Mushrooms; canned
    10 oz Tomatoes; canned
    1/4 ts Sugar
    Salt and pepper; to taste

    Recipe




    Split chicken breasts in half; place in a paper bag
    with flour, paprika, and salt. Shake bag well to coat
    chicken thoroughly, remove from bag, and shake off
    excess flour. In a heavy saucepan melt the butter. Add
    the salad oil and saute the chicken until light brown
    on both sides. While sauteing, add onion, parsley and
    chervil to pan. After browning, add bourbon and set
    aflame for about 10 seconds. Add mushrooms -
    including juice - to the pan. Chop the tomato meat
    coarsely and add with juice to the pan. Cover with a
    tight lid, and continue to simmer 12 to 15 minutes,
    stirring occasionally. If necessary, remove the lid
    and continue to cook until the sauce is medium thick.
    Skim excess fat from the sauce. Add sugar and salt and
    pepper to taste. Serve with noodles or rice in a
    casserole.


 

 

 


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