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beef stew recipe
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BREAST OF CHICKEN PERIGOURDINE |
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Poultry |
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4 chicken breasts, boned and skinned
1/2 C. butter or margarine
1 small mushrooms, can or 1 C. fresh
1/4 tsp. salt
1/3 C. flour
1 large chicken broth, can
1 small cream, can, light |
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In frying pan on medium heat, brown breasts in butter. During the last few minutes of browning, add mushrooms and continue browning. Remove chicken. Stir salt and flour into drippings until blended. If too stiff, add 2 more Tbls. butter. Stir in broth and cream. Cook until thickened and smooth. |
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