Chicken breasts w/garlic cream and onions
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Chicken breasts w/garlic cream and onions
  Chicken    Poultry    Creams  
Last updated 6/12/2012 1:13:39 AM. Recipe ID 42181. Report a problem with this recipe.
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      Title: Chicken breasts w/garlic cream and onions
 Categories: Poultry
      Yield: 4 Servings
 
  1 1/2 c  Chicken broth
     10    Small white onion, peeled
      3    Cloves
    1/3 ts Tarragon or thyme
      4 tb Butter
      4 tb Oil
      4 tb Flour
           Salt and pepper
      2    Chicken breasts, split and
           -skinned
    1/2 lb Mushrooms, sliced
      2    Cloves garlic, minced
      1 c  Light cream
 
  Bring broth to a boil and add onion, one of which is stuck with
  cloves and tarragon.  Simmer for 10 minutes, or until onions are soft.
  
  Heat 2 tablespoons each butter and oil in a large skillet. Put 2
  tablespoons flour, seasoned with salt and pepper, in a brown bag and
  shake the chicken in it. Brown chicken well on both sides in the
  skillet. Add the onions and broth, cover, and cook gently for
       20    minutes.
  
  In another pan, saute the mushrooms and garlic in the remaining
  butter and oil. Add remaining flour, season, and stir to a smooth
  paste. Add cream and stir until sauce is smooth.
  
  Remove chicken and onions to a platter and keep warm. Combine the
  chicken broth and cream sauce and heat, stirring constantly, until
  smooth. Correct seasoning and pour sauce over chicken.
  
  Note:  This can be made ahead of time and gently reheated, but keep
  the chicken and sauce separate. Before serving, reheat chicken,
  reheat sauce, then pour sauce over the chicken. Yield: 4 servings.
  Typed in MMFormat by cjhartlin@msn.com  Source: The Eastern Jr.
  League Cookbook. 




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Recipe ID 42181 (Apr 03, 2005)

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