Double Breast of Baby Chicken
- 1 chicken, 1 3/4 pounds
- 1 teaspoon chopped shallots
- Sweet butter
- 1 Delmonico glass white wine
- Brown sauce
- 3 mushroom caps, julienne
- 1 slice Virginia hame
- Chopped Parsley
Season chicken lightly and fry until rich golden brown. Cook shallots in sweet butter about 5 minutes; add wine and reduce for about 5 minutes (be patient, you rascal). Now add some good brown sauce and the mushrooms; cook 10 minutes more.
Place chicken on a slice of cooked Virginia Ham and pour the sauce piping hot over the chicken and ham. Sprinkle top with chopped parsley.
Place chicken on a slice of cooked Virginia Ham and pour the sauce piping hot over the chicken and ham. Sprinkle top with chopped parsley.
Submitted by May 28, 2009
13 min
20 min
33 min