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CHICKEN IMPERIAL | |
4 chicken breasts, halved and skinned Flour 1/2 c. butter 1 lb. mushrooms, sliced 1 tbsp. onion, minced 1 c. heavy cream 1/4 c. dry sherry or white wine 2 tbsp. water Coat chicken with flour. In skillet over medium heat in butter brown chicken. Set chicken aside. In drippings over medium heat, cook mushrooms and onions 5 minutes. Stir in cream, sherry, salt, pepper, and stir to blend. Return chicken to pan. Reduce heat to low. Cover and simmer 30 minutes. Remove chicken. In cup blend 1 tablespoon flour with water. Gradually add to pan liquid, stirring constantly, and cook until mixture thickens. Spoon sauce over chicken. |
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