This recipe for Stone City Inn - Elegant Chicken, by Carol Kennedy, is from St. Leonard's Parish Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
Main Courses: Seafood, Poultry, Pasta and Casseroles
Ingredients:
Chicken is combined with beef and bacon in this recipe shared by Mike and Lynette Richards, Stone City.
8 boneless chickedn breast halves 8 slices bacon 1 (4oz.) pkg. dried beef 8 oz. fresh mushrooms, sliced Butter for sauteing mushrooms 1 1/2 c. meduim white sauce ( see below) 1 1/2 c. dairy sour cream
Medium White Sauce
3 tbsp. butter or margerine 3 tbsp. flour 3/8 tsp. salt 1/8 tsp. pepper 1 1/2 c. milk
Directions:
Wrap each chicken breast half in a slice of bacon. Arrange dried beef in a thin layer in bottom of 9x13 inch baking dish. Place chicken breasts on beef. Saute mushrooms in butter. Prepare white sauce, White Sauce: melt butter over low heat in saucepan. blend in flour, salt and pepper. Cook over low heat, stirring until mixture is smooth and bubbly. Remove from heat. Stir in milk. Bring to boil, stirring contantly. Boil 1 minute. Makes 1 1/2 c. Fold mushrooms and sour cream into sauce. Pour sauce over chicken. Bake at 350º 1 1/2 hours. Serve on beds of rice for 8.
The Richards serve the chicken with a carrot-spinach saute: Grate carrots ans saute very gently, very briefly in butter with chopped garlic; at the very last minute stir in a few leaves of fresh spinach for color. Serve tender-crisp, not mushy
Number Of
Servings:
8
Personal
Notes:
Per serving: 384 calories; 28 gm. of protein; 6 gm. of carbs; 27 gm. of gat; 95 mg. of cholesterol; 900 mg. of sodium; 511 mg. of potassium.
Email this Stone City Inn - Elegant Chicken recipe to yourself or a friend!
