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CHICKEN BREASTS LUCIEN 3 whole chicken breasts, split, skinned and boned 6 Tbsp. butter 2 1/2 Tbsp. flour 1/2 c. carrots, cut into fine julienne strips 1 1/2 c. chicken broth 1/2 c. celery, cut into fine julienne strips 1 c. shredded fresh mushrooms 1 c. heavy cream fine buttered noodles Sprinkle chicken breasts with salt and pepper and set aside. Heat 3 tablespoons butter in saucepan and add flour, stirring with wire whisk until blended. Add chicken broth, stirring rapidly until thickened. Reduce heat and cook for 30 minutes, stirring frequently. Meanwhile, heat 1 tablespoon butter in saucepan. Add carrots, celery and mushrooms. Cover, cook and stir about 6 minutes. While vegetables cook, heat 2 tablespoons butter in skillet and add chicken and brown lightly. Scatter vegetables over chicken and cook on low for 15 minutes. Add cream to the sauce and stir until boils. Spoon cooked noodles onto hot serving dish and arrange chicken and vegetables over them. Add the sauce to the liquid remaining in skillet, boil and stir. Pour sauce over chicken and serve. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |