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Breast of Chicken, Palace sous Cloche

  • Chicken breast
  • Salt and pepper
  • Butter
  • Fresh mushrooms
  • Slice of Virginia Ham
  • 1 cup cream
  • 1 tablespoon cream sauce
  • 1 tablespoon sherry wine
Season a chicken breast with pepper and salt and fry slowly in butter until slightly browned. When breast is partially cooked, add fresh mushrooms to the same pan; when breast is cooked, add slice of Virginia Ham and fry for half a minute. Add 1 cup cream and boil for 5 seconds. Remove chicken, ham and mushrooms from mixture, arrange on toast. Add 1 tablespoon cream sauce to cream and mix well with 1 tablespoon sherry wine; strain this over chicken. Cover with glass bell and heat in oven for 2 or 3 minutes (be patient, you rascal).

Serves 1 People
Submitted by Cassyjean - Torrington, CT Jun 2, 2009 15 min 30 min 45 min


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