"One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating."--Luciano Pavarotti

Poulet Morengo Recipe

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

Contributor:  
Contributor:  
Peggy Haynie
Added: Wednesday, November 19, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1/2 C flour
1 tsp salt
1/2 tsp freshly ground black pepper
1 tsp dried tarragon
2-3 lbs boneless chicken breasts
1/4 C olive oil and 1/4 C butter
1 C dry white wine (apple cider vinegar works)
3 oz can sliced mushrooms
2 C canned tomatoes
1 clove garlic

Directions:
Directions:
Preheat oven to 350. Mix together flour, salt, pepper and tarragon. Dredge chicken in seasoned flour. Heat oil and butter and brown chicken on both sides. Remove chicken to a baking dish. Add remaining flour to oil in skillet. Using wire whisk, gradually stir in wine and juice from tomatoes . When sauce is thick and smooth, pour over chicken and add tomatoes, garlic and mushrooms. Cover with lid and bake until chicken is tender, about 45 minutes. Great served with pasta.

Personal Notes:
Personal Notes:
Curtis' recipe from his French class. Delicious.

 

 

 

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