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Chicken Livermore Recipe

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This recipe for Chicken Livermore, by , is from SHARING OUR BEST, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Angie Glenn
Added: Wednesday, January 11, 2006


1/4 c. butter
1 clove garlic, finely chopped
1 tbsp. finely chopped shallots (can use onions)
1/4 lb. sliced fresh mushrooms
2 tbsp. flour
1/2 c. dry white wine
1/2 c. chicken broth
1 bay leaf
1/4 tsp. thyme
1/3 tsp. marjoram
2 tbsp. chopped parsley
1/2 c. heavy cream or half & half (better with heavy cream)

Season breasts with salt and pepper. Melt butter in heavy skillet and brown chicken on all sides quickly. Remove breasts to a warm platter. Add garlic, shallots and mushrooms to butter in skillet. Cook 3 minutes. Sprinkle with flour and cook 2 minutes, stirring. Blend in wine and broth slowly. Add herbs and bring to boil, stirring to scrape all the cooked on particles into sauce. Simmer 5 minutes. Return chicken to pan and cook until tender, about 8 minutes. Do not overcook. Transfer breasts to a warm dish. Add cream to liquid in pan and simmer 3 to 4 minutes. Season to taste with salt and pepper and pour over chicken.




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