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Annetta Chicken

  • Breast 1 large broiler
  • Dash Cayenne Pepper, salt
  • Flour for dredging
  • 2 tablespoons butter
  • 1 1/2 cups light cream
  • 1/4 cup sherry wine
  • 4 fresh mushrooms
  • Cooked hominy
Remove the two halves of breast meat whole, from breast of large broiler. Season with pepper and salt, dredge with flour, brown lightly in butter, extract from pan. Melt the butter with 1 cup of the cream, add sherry; place the breast meat in pan with liquid, cover, simmer until meat is tender. Add the half cup of left over cream to sauce with mushrooms, cover and simmer until mushrooms are cooked. Place breasts and mushrooms on platter, cover with sauce. Garnish with cold cooked hominy which has been slightly browned. Serves 2 generously.
Submitted by Cassyjean - Torrington, CT May 28, 2009 15 min 30 min 45 min
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