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Jarlsburg Chicken Recipe

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

Ann Miller
Added: Tuesday, April 7, 2009


6 T butter, divided
2 T oil
6 boneless, skinless chicken breasts
3/4 lb mushrooms
1 large bunch broccoli, cooked al dente and cut up
lemon pepper seasoning
2 T flour
1/2 C white wine
1/2 C chicken stock
1 1/2 C jarlsburg cheese, shredded
pecan halves

Melt 2 T butter and oil in a skillet over medium heat.
Add chicken and cook through, turning occasionally.
Remove chicken.
Add 2 T butter and cook mushrooms until tender, set aside.

Place broccoli in bottom of greased 9"x13"x2" pan.
Layer with pecans.
Season chicken with lemon pepper and place over broccoli.

Preheat broiler.

Melt remaining butter.
Stir in flour.
Slowly add chicken stock and wine, stirring with a whisk to blend without lumps.
Continue cooking.
Add cheese, stir until melted.
Season with salt and pepper and add mushrooms.
Pour over chicken & broccoli.
Sprinkle with additional pecans.

Broil 6" from heat until golden brown.

Personal Notes:
Personal Notes:
Originally from Nancy Miller




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