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   MSGID: 1:18/200@fidonet 668d2862   
   PID: MBSE-BBS 1.1.0 (Linux-x86_64)   
   TZUTC: -0500   
   TID: MBSE-FIDO 1.1.0 (Linux-x86_64)   
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Chef Jerome's Champagne Chicken   
    Categories: Poultry, Mushrooms, Dairy, Herbs, Wine   
         Yield: 6 Servings   
       
     1 1/2 c  A P flour   
         1 tb Seasoned salt   
         1 tb Coarse black pepper   
     1 1/2 tb Garlic powder   
         2 tb Butter   
         2 tb Extra virgin olive oil   
         6    Boned, skinned chicken   
              - cutlets   
         6    Baby Bella or white   
              - mushrooms   
         3 tb Chopped scallions   
         3 ts Dry thyme flakes   
       1/3 c  Chicken broth   
       1/4 c  White wine   
       1/2 c  Heavy cream   
       
     In a large bowl, combine the flour, salt, pepper, and   
     garlic powder. Place a large skillet on the stove and   
     preheat over medium high. Add the butter and olive oil   
     to the pan. Place the chicken into the flour and coat   
     well. Shake off the excess flour and immediately place   
     the breast into the pan. Sauté the chicken for 3   
     minutes. Add the mushrooms, scallions, and thyme to the   
     pan. Turn the breast over and add the chicken broth and   
     white wine. Continue to cook for two minutes. Add the   
     cream to the pan and reduce the heat to simmer for an   
     additional 4 minutes.   
        
     Wild rice is an excellent side dish for this recipe.   
        
     Place the breast onto a platter or serving plate. Spoon   
     the sauce over the breast and enjoy.   
        
     Chef Jerome Brown, of Rocky Mount   
        
     Serves 6   
        
     RECIPE FROM: https://www.wral.com   
        
     Uncle Dirty Dave's Archives   
       
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