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Chicken Primavera Recipe

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This recipe for Chicken Primavera, by , is from The Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Joanne Leslie
Added: Thursday, November 6, 2008

Category:
Category:

Ingredients:  
Ingredients:  
3-4 chicken breasts (skinned, boned, and halved)
Salt and pepper
Flour for dredging
4 tbsp. butter
1 tbsp. oil
1/2 - 3/4 cup chicken stock
Mushrooms
1/2 cup cooked peas
1 cup heavy cream
Juice of 1/2 lemon (or to taste)
1 buerre manie

Directions:
Directions:
Season chicken with salt and pepper and dredge lightly in flour. In a large heavy skillet, heat 2 tbsp. butter and some oil. Add chicken and sauté until brown. Add a little stock. Lower heat and simmer for 6 minutes, adding stock if necessary. When done, remove from skillet. Add cream and lemon juice and cook to reduce by half. Return chicken to skillet and keep warm while sautéing mushrooms. In a small skillet heat remaining butter. Add mushrooms and sauté until lightly brown. Season with salt and pepper. Add mushrooms and peas to chicken. Bring sauté almost to boil and whisk in bits of buerre manie, just enough to thicken slightly. Correct seasoning and serve immediately.

 

 

 

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