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David Goldstein

> wrote in message
...
new first time cooking a chicken cream sause, waduh lickerish
the first time I cook this recipe is very difficult, but
after the second time, and oh so yummy .... easy cooking recipes

material :

4 chicken breasts halves, boned and skinned and rinsed
1/4 c. flour
1/2 tsp. salt
1/2 tsp. pepper
2 tbsp. butter
2 tbsp. vegetable oil
1/4 lb. mushrooms, sliced
3/4 tbsp. garlic, chopped
1 green onion, chopped

You left something out in this recipe. Where is the creamy part? *GG*

David

Joseph Littleshoes[_2_]

David Goldstein wrote:
> > wrote in message
> ...
> new first time cooking a chicken cream sause, waduh lickerish
> the first time I cook this recipe is very difficult, but
> after the second time, and oh so yummy .... easy cooking recipes
>
>
>
> material :
>
> 4 chicken breasts halves, boned and skinned and rinsed
> 1/4 c. flour
> 1/2 tsp. salt
> 1/2 tsp. pepper
> 2 tbsp. butter
> 2 tbsp. vegetable oil
> 1/4 lb. mushrooms, sliced
> 3/4 tbsp. garlic, chopped
> 1 green onion, chopped
>
>
> You left something out in this recipe. Where is the creamy part? *GG*
>
> David
>
>

Use flour to make a roux from the fond and pan juices left over from
frying the chicken and deglaze with apple brandy and then add to the
basic white sauce for chicken calvados.
--
JL

sf[_9_]

On Tue, 05 May 2009 12:54:37 -0700, Joseph Littleshoes
> wrote:

>
>
>David Goldstein wrote:
>> > wrote in message
>> ...
>> new first time cooking a chicken cream sause, waduh lickerish
>> the first time I cook this recipe is very difficult, but
>> after the second time, and oh so yummy .... easy cooking recipes
>>
>>
>>
>> material :
>>
>> 4 chicken breasts halves, boned and skinned and rinsed
>> 1/4 c. flour
>> 1/2 tsp. salt
>> 1/2 tsp. pepper
>> 2 tbsp. butter
>> 2 tbsp. vegetable oil
>> 1/4 lb. mushrooms, sliced
>> 3/4 tbsp. garlic, chopped
>> 1 green onion, chopped
>>
>>
>> You left something out in this recipe. Where is the creamy part? *GG*
>>
>> David
>>
>>
>
>Use flour to make a roux from the fond and pan juices left over from
>frying the chicken and deglaze with apple brandy and then add to the
>basic white sauce for chicken calvados.

That's good (I ran out of Calvados); I use dry white wine and a sprtiz
of lemon now.

--
I love cooking with wine.
Sometimes I even put it in the food.

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