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Coq Av Vin Rosettes Recipe

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This recipe for Coq Av Vin Rosettes, by , is from Falcon Park Ward Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Maryanne Knudtson
Added: Tuesday, October 24, 2006


4 med. chicken breasts, skinned and boned
1 med. onion chopped finely
8oz. mushrooms, sliced
1/4 c. butter
3/4 c. non-alcoholic white wine or ginger ale
1/2 tsp. dried tarragon, crushed
1/2 tsp. salt
1/2 tsp. white pepper
8 lasagna noodles, cooked and drained
8oz. pkg. cream cheese
1/2 c. light cream
1/2 c. sour cream
1 1/2 shredded gruyere cheese
1 c. shredded muenster cheese (4oz.)
3 T. slivered almonds, toasted
snipped parsley

Cut chicken into 1 inch pieces. In a 10 inch skillet cook onion and mushrooms in butter till tender. Add chicken, wine, and tarragon, salt and pepper. Cover and simmer 8 to 10 minutes or till chicken is tender. Meanwhile, halve lasagna noodles lengthwise. Curl each into a 2 inch diameter ring and place in a9x13 baking dish. Using a slotted spoon, spoon chicken-mushroom mixture into center of lasagna rings.
To broth in skillet add cream cheese, cream, sour cream, half of Gruyere, and half the Muenster cheese. Cook and stir till cheeses are melted (do not boil); pour over lasagna rings. Sprinkle remaining cheeses and slivered almonds over rings. Bake, covered, in a 325 oven for 35 minutes. Garnish with parsley. Spoon sauce over when served.
Serves 8.

Personal Notes:
Personal Notes:
Recipe from Linda Wing.




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