Guest guest Posted December 30, 2001 Report Share Posted December 30, 2001 Chicken Chablis from Little Rock Cooks... Recipes Handed Down from Generation to Generation -------------------------------------------------------------------------------- INGREDIENTS: 5 tablespoons butter 1 (3-ounce) can mushrooms Flour Salt and pepper to taste 2 chicken breasts, halved 2/3 cup dry white wine (Chablis, Vermouth) Sliced Swiss cheese TO PREPARE: Melt 2 tablespoons butter in a skillet, stir in drained mushrooms and cook for 5 minutes over low heat. Remove mushrooms from skillet; lightly flour, salt and pepper chicken breasts. Add 3 more tablespoons butter to skillet and brown chicken breasts. Remove chicken from skillet and add wine to skillet and bring to boil while scraping bottom and sides of pan. Stir mushrooms in and remove from heat. Place chicken breasts skin side down in a casserole dish. Pour wine and mushrooms over and bake uncovered for 35 minutes in 350 degree oven. Turn chicken skin side up, spoon mushrooms over and top with thin slices of Swiss cheese. Bake 15 minutes longer, basting frequently. SERVES 4 -------------------------------------------------------------------------------- Copyright 1972 The Junior League of Little Rock, Inc. All rights reserved. To purchase copies of Little Rock Cooks, call the Junior League of Little Rock at or order by mail at P.O. Box 7453, Little Rock, AR 72217. The cost is $18.95 plus $4.00 shipping/handling for first book ($2.00 each additional book). You may also purchase copies of any of the Junior League of Little Rock cookbooks through their website. Quote Link to comment Share on other sites More sharing options...
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