Email to linda tennessee      

Recipe Categories: lindatn's HOME PAGEAPPETIZERS Beans BEVERAGES Blintzes BREAD BREAKFAST butters CAKESandPIES CANDY CASSEROLES CELEBRITYRECEIPES Cheese Cheesecake COOKIES CookingwithandforKids Crepes CROCKPOT DeepFried DESSERTS DUCK EasyeasyEasy EGGS ETHNIC FISHandSEAFOOD FlavoredButters Fondue Fooddescription FRITTATA FRUIT Herbs HolidayTime Home-made IceCream International JAMSandJELLIES KitchenTips LOWFAT MARINADES MEATS MICROWAVE MISCfunfoods Mixes ONEpancooking Oriental PASTA PICKLES PIZZA Potatoes POULTRY Questionstoponder quiche REQUESTEDREQUESTS RICE ROUX SALADandDRESSING SANDWICHES SAUCES sidedish slimdown SNACKS SOUPSandSTEWS sourdoughstarter Spices Stir-Fry SUBSTITUTIONS tarts TeaPartyTime Tennessee thequotOTHERquotedibles VEGETABLES VEGETARIAN WeightWatchers

Chicken a la David

Klemmer's Banquet Center's Chicken a la David


List of Ingredients





1 cup (2 sticks) butter, plus about 2 tablespoons butter to brown chicken
1 cup flour, plus flour to dredge chicken breasts (divided)
6 chicken breast halves (about 6 ounces each), boned, skin removed
Salt and pepper to taste
Whipping cream or milk
1 pound sliced mushrooms, sauteed in butter
12 medium-sized shrimp, peeled, deveined, cooked and chilled
12 asparagus spears, cooked and chilled

Prepare a roux by melting the 1 cup butter. When it sizzles, stir in flour and cook 2 to 3 minutes, stirring constantly until well-blended. Remove from heat and set aside.

Preheat oven to 425 degrees.

Season chicken breasts with salt and pepper, then flour lightly.

Brown chicken breasts in remaining 2 tablespoons butter, cooking them about 3 minutes per side or until browned. Transfer to covered baking pan. Add 1 inch water and bake in preheated oven 45 minutes.

After 30 minutes, remove pan from oven and drain juices into top of double boiler, measuring amount of juices you are draining. Add a small amount of water to pan so chicken breasts won't burn, then return chicken breasts to oven to complete cooking.

Heat juices in top of double boiler, adding salt and pepper to taste. Add an amount of cream or milk that is equal to the amount of juice drained from the chicken.

Cook over medium heat until mixture is heated through. Add reserved roux, a little at a time, stirring regularly. Continue to add roux until sauce reaches a velvety consistency. Add mushrooms and heat through.

Serve each chicken breast topped with the hot sauce, two chilled shrimp and two chilled spears of asparagus. Makes 6 servings.



Recipe



Prepare a roux by melting the 1 cup butter. When it sizzles, stir in flour and cook 2 to 3 minutes, stirring constantly until well-blended. Remove from heat and set aside.

Preheat oven to 425 degrees.

Season chicken breasts with salt and pepper, then flour lightly.

Brown chicken breasts in remaining 2 tablespoons butter, cooking them about 3 minutes per side or until browned. Transfer to covered baking pan. Add 1 inch water and bake in preheated oven 45 minutes.

After 30 minutes, remove pan from oven and drain juices into top of double boiler, measuring amount of juices you are draining. Add a small amount of water to pan so chicken breasts won't burn, then return chicken breasts to oven to complete cooking.

Heat juices in top of double boiler, adding salt and pepper to taste. Add an amount of cream or milk that is equal to the amount of juice drained from the chicken.

Cook over medium heat until mixture is heated through. Add reserved roux, a little at a time, stirring regularly. Continue to add roux until sauce reaches a velvety consistency. Add mushrooms and heat through.

Serve each chicken breast topped with the hot sauce, two chilled shrimp and two chilled spears of asparagus. Makes 6 servings.