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Chicken, Muzio

  • Butter
  • Pinch of chopped onions
  • 1/2 pound of good grade rice, washed
  • Chicken broth
  • 1/2 pound fresh mushrooms
  • 4 artichoke bottoms
  • 2 breasts of boiled fowl,
  • Cream,
  • Sherry
  • Flour
Smother in a little butter a pinch of chopped onions and 1/2 pound of good grade rice, washed. Cook 15 minutes with double the volume of chicken broth.
Fry lightly in butter 1/2 pound fresh mushrooms, peeled and sliced then add 4 artichoke bottoms, sliced in thick narrow pieces, and 2 breasts of boiled fowl, cut in 4 pieces. Stew all together with cream, flavored with a little sherry. Thicken slightly with a flour and butter paste.
Make a ring border on a platter with the rice, fill center with creamed mixture. Put on top 3 nice peeled mushrooms cooked in butter. Cover all with a rich whipped cream sauce and brown under a fast boiler. Serves 4.
Submitted by Cassyjean - Torrington, CT Jun 6, 2009 15 min 30 min 45 min


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