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Saturday, April 16, 2011

Saturday Beefcake Main Course


This Mushroom Chicken recipe was stolen (and modified) from Mommy Gourmet blog.

Butter, unsalted, two tablespoons
Olive oil, one tablespoon
Onion, one, sliced
Chicken breasts bone in skin, three, between three and four pounds
Flour, four tablespoons
Broth, chicken or vegetarian, four cups [try tomato soup]
Mushrooms, sliced, two cups
White Wine, dry, one cup
Marjoram, two tablespoons
Bay Leaf, one
Greek Yogurt, one half cup




1. Add butter and olive oil to a stock pot or Dutch oven and melt butter.
2. Add the onion and sauté over medium heat for about 10 minutes.
3. Salt and pepper chicken and lay on bottom of pot.
4. Sprinkle with four tablespoons of flour then add four cups of broth. Bring to a boil.
5. Reduce to simmer for twenty minutes.
4. Add wine, mushrooms, bay leaf and marjoram. Simmer for forty minutes.
5. Take about 1 cup of hot liquid and add to the yogurt. Stir, and then put the mixture back into the pot. This keeps it from curdling.
6. Heat for five more minutes and serve.

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