From, "Little Rock Cooks...Recipes Handed Down from Generation to Generation," published in cooperation with your Daily InBox newsletter.
INGREDIENTS:
TO PREPARE:
Melt 2 tablespoons butter in a skillet, stir in drained mushrooms and cook for 5 minutes over low heat. Remove mushrooms from skillet; lightly flour, salt and pepper chicken breasts. Add 3 more tablespoons butter to skillet and brown chicken breasts. Remove chicken from skillet and add wine to skillet and bring to boil while scraping bottom and sides of pan. Stir mushrooms in and remove from heat. Place chicken breasts skin side down in a casserole dish. Pour wine and mushrooms over and bake uncovered for 35 minutes in 350 degree oven. Turn chicken skin side up, spoon mushrooms over and top with thin slices of Swiss cheese. Bake 15 minutes longer, basting frequently.
SERVES: 4
- 5 tablespoons butter
- 1 (3-ounce) can mushrooms
- Flour
- Salt and pepper to taste
- 2 chicken breasts, halved
- 2/3 cup dry white wine (Chablis, Vermouth)
- Sliced Swiss cheese
TO PREPARE:
Melt 2 tablespoons butter in a skillet, stir in drained mushrooms and cook for 5 minutes over low heat. Remove mushrooms from skillet; lightly flour, salt and pepper chicken breasts. Add 3 more tablespoons butter to skillet and brown chicken breasts. Remove chicken from skillet and add wine to skillet and bring to boil while scraping bottom and sides of pan. Stir mushrooms in and remove from heat. Place chicken breasts skin side down in a casserole dish. Pour wine and mushrooms over and bake uncovered for 35 minutes in 350 degree oven. Turn chicken skin side up, spoon mushrooms over and top with thin slices of Swiss cheese. Bake 15 minutes longer, basting frequently.
SERVES: 4
