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Breast Of Chicken Perigourdine

  • 8servings

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Source: www.cookingindex.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsB2, B9, D
MineralsCopper, Natrium, Calcium, Phosphorus

Ingredients Jump to Instructions ↓

  1. 4 Chicken breasts - boned and (can substitute - pheasant, grouse or Bird)

  2. 1/2 cup 99g / 3 1/2oz Butter or margarine

  3. 1 cup 237ml Mushrooms - can or 1 c fresh (small)

  4. 1/4 teaspoon 1 1/3ml Salt

  5. 1/3 cup 20g / 0.7oz Flour

  6. 1 cup 237ml Chicken broth - can (large)

  7. 1 cup 237ml Cream - can, light (small)

Instructions Jump to Ingredients ↑

  1. In frying pan on medium heat, brown breasts in butter. During the last few minutes of browning, add mushrooms and continue browning. Remove chicken.

  2. 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.

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