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Pot Luck Chicken |
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Serves: 6
Print this Recipe
4 chicken breasts halved and deboned
1/3 cup flour
1 teaspoon salt
1/4 teaspoon black pepper freshly ground
6 tablespoons butter or margarine
1/4 cup vegetable oil
1 pound mushrooms fresh, washed and sliced
Salt and freshly ground pepper to taste
1/2 cup vermouth
1/2 teaspoon rosemary dried, crushed
Heat oven to 350° F. Pat chicken breasts dry between paper towels. Mix flour, salt, and pepper together in a plastic bag; add a few chicken pieces at a time and shake until coated with flour mixture. In large skillet, melt 4 tablespoons butter or margarine and vegetable oil. When very hot, add chicken pieces; remove to oven dish when browned. In same skillet after removing fat, sauté mushroom slices in 2 tablespoons remaining butter or margarine. Sprinkle lightly with salt and pepper; add vermouth and rosemary. Simmer, stirring, for 2 minutes. Pour over chicken and bake for 30 minutes, covered; remove cover and continue baking another 10 minutes. Serve with rice or buttered noodles.
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