Breast Of Chicken Perigourdine

Recipe Ingredients

4		Chicken breasts - boned and
		(can substitute - pheasant, grouse or
		Bird)
1/2 cup	99g / 3.5oz	Butter or margarine
1 cup	237ml	Mushrooms - can or 1 c fresh (small)
1/4 teaspoon	1.3ml	Salt
1/3 cup	20g / 0.7oz	Flour
1 cup	237ml	Chicken broth - can (large)
1 cup	237ml	Cream - can, light (small)

Recipe Instructions

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

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.

Source:
The Greenbrier Hotel--White Sulphur Springs, WV

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.