Jabberwocky for 2005 June 23 (entry 1)

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Yumtum: I've been working on this recipe, and I think I've got it down. Pound flat and dredge chicken breasts in flour seasoned with salt, pepper, and thyme. Saute mushrooms in butter. When mushrooms are done, remove them and saute chicken in butter, slowly, on medium heat. When chicken is browned, remove it and deglaze the pan. (I used cooking sherry.) Let it boil down until almost nothing is left, then add a little bit of chicken broth and sour cream. I used about five ounces sour cream for two pieces of breast. Return the chicken and mushrooms to the sauce and simmer, covered. Serve over rice.

Of course, the whole time I was cooking this, I had "help" in the kitchen. She was very glad to lick my plate after I ate.

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© 2001-2006 Frances Whitney.