"When I go to a restaurant, I always ask for a chicken and an egg, to see which comes first."--Unknown

Chicken Forestiere Recipe

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

Contributor:  
Contributor:  
Melody Giles
Added: Thursday, January 29, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1/4 c. flour
1/2 t. salt
1/4 t. white pepper
2 pounds chicken breasts, thighs, or legs
3 T. unsalted butter
1 T. olive oil
8 oz mushrooms, sliced
8 oz. white pearl onions, peeled
1 lb. fresh peas
1 c. cream at room temperature
1 c. chicken stock

Directions:
Directions:
Dredge chicken piece in flour and seasonings. Saute chicken in heavy skillet in 2 T. butter and the olive oil. Remove chicken after browned. Add butter and stir in mushrooms and pearl onions for 5 mins.
Return chicken pieces to skillet and add 1/2 c. chicken stock, and cover skillet. Cook over very low heat, uncovering every 5 mins and adding more stock until stock is gone. Reduce liquid over chicken by half. Remove chicken and stir in cream . Boil, uncovered until liquid is thickened and reduced by half. Return chicken to pan and add peas until warmed through. Serve over rice or pasta.

Number Of Servings:
Number Of Servings:
Makes 4 -6

 

 

 

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