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    Pandl's in Bayside Sauteed Chicken


    Source of Recipe


    Pandl's in Bayside, 8825 N. Lake Drive, Bayside. Bryn W., Milwaukee and Beth

    Recipe Introduction


    Pandl's in Bayside Sauteed Chicken Breasts with Supreme Sauce and Mushrooms

    List of Ingredients





    6 skinless, boneless chicken breast halves
    Seasoned salt to taste
    Flour to coat chicken breasts plus 4 tablespoons flour (divided)
    6 tablespoons (3/4 stick) butter or chicken fat (divided)
    2 ounces sliced button mushrooms
    2 ounces any kind of wild mushroom, such as shiitake or oyster mushrooms
    1 1/2 cups chicken stock
    1/2 cup chablis
    1 bay leaf
    Pinch of white pepper
    Pinch of ground nutmeg
    1 teaspoon Worcestershire sauce
    1 teaspoon lemon juice
    1/4 cup whipping cream

    Recipe



    To prepare chicken, sprinkle with seasoned salt, then dust with flour.
    Pan-fry in about 4 tablespoons butter until cooked through. Remove chicken
    from pan and set aside to keep warm.

    Add remaining 2 tablespoons butter to butter left in pan. Add mushrooms and
    saute until tender. Remove mushrooms from pan, leaving liquid. Set mushrooms
    aside to use later.

    To pan, add the 4 tablespoons flour and stir over low heat until all lumps
    are removed. If not enough butter is left in pan after cooking mushrooms,
    add another 1 to 2 tablespoons butter.

    Add stock, chablis, seasonings, Worcestershire sauce and lemon juice. Simmer
    about 20 minutes to reduce slightly. When done cooking, add reserved
    mushrooms and remove from heat. Whip cream into sauce and set aside.

    Set chicken breasts on serving dishes and serve with sauce. Makes 6
    servings.

 

 

 


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