"As a child my family's menu consisted of two choices: take it or leave it."--Buddy Hackett

Chicken a la Vallee d"Auge Recipe

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This recipe for Chicken a la Vallee d"Auge, by , is from The Smith Hubbard Warns Connection Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Mariea Born Warns
Added: Wednesday, June 15, 2005

Category:
Category:

Ingredients:  
Ingredients:  
4 to 5 broiler-fryer chicken breasts
1/4 c. butter1 tsp. salt
Dash black pepper
6 shallots ( or 2 small onions) Minced
1 T. chopped parsley
1/4 tsp dried thyme
1/4 tsp. rosemary
3/4 c. cider
1/2 c. heavy cream ( or milk for weight watchers)

Directions:
Directions:
Halve the breasts. Brown in butter in a large skillet over low heat ( about 20 min.) Add remaining ingredients except cream. Blen d sauce well, cover and simmer 15 min. or until chicken is tender. Remove chicken and keep warm. Add heavy cream to pan liquid. Stir and heat to serving temperature. DO NOT BOITL. Serve over chicken or seperately.

Number Of Servings:
Number Of Servings:
8 - 10
Personal Notes:
Personal Notes:
Garnish chicken platter with watercress and spiced crab apples.

 

 

 

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