this is the same treatment that a friend used to do with rabbit, very
tastey, Lee
"M. JL Esq." > wrote in message
...
> phaeton wrote:
>
>> I have a taste for something, but I don't know what. It's going to be
>> pieces of boneless skinless chicken in a thick savory sauce, kinda
>> like a regular brown gravy, but thicker, yet not too salty or too
>> 'rich'. In the sauce, there might be onion, or spinach and mushroom,
>> but I can't tell for sure. Whether it is simmered in a pot or baked
>> in the oven, Still don't know.
>
> Boneless, skinless chicken breast, seasoned with salt & pepper then dipped
> in beaten egg yolk then in seasoned bread crumbs, sauted on top of the
> stove in hot oil to set the breading then finished cooking in a beef gravy
> to which a good burgundy or other red wine has been added, simmer for
> another 20 minutes or so to fully cook the chicken.
>
> Remove the chicken from the gravy, stir the gravy and serve the with the
> breast either sliced or whole.
>
> I cant claim to have thought of cooking chicken in beef gravy & red wine,
> or ever would have, it is an old recipe though, that i first saw Jeff
> Smith (The Frugal Gourmet) prepare, it is very good.
> --
> JL