| Print Breast of Chicken Perigourdine Recipe |  |
Breast of Chicken Perigourdine
Ingredients:
| 1/4 Teaspoon Salt (1 tsp) |
| 1/3 Cup Flour plus extra flour for dredging |
| 1/2 Cup Butter or margarine |
| 4 Chicken Breasts boned and skinned (can substitute pheasant |
| 1 Mushroom can or 1 c fresh |
| 1 Chicken Broth can |
| 1 Cream can |
Directions:
1. In frying pan on medium heat, brown breasts in butter.
2. During the last few minutes of browning, add mushrooms and continue browning.
3. Remove chicken. Stir salt and flour into drippings until blended.
4. If too stiff, add 2 more T butter. Stir in broth and cream.
2. During the last few minutes of browning, add mushrooms and continue browning.
3. Remove chicken. Stir salt and flour into drippings until blended.
4. If too stiff, add 2 more T butter. Stir in broth and cream.