Path: swen.emba.uvm.edu!news.cs.utah.edu!dog.ee.lbl.gov!agate!hammer.uoregon.edu!sol.net!newsfeeds.sol.net!europa.clark.net!infeed1.internetmci.com!newsfeed.internetmci.com!in2.uu.net!198.59.162.1!news.rt66.com!news.rt66.com!not-for-mail
From: ab4mski@webtv.net (Anthony Foremski)
Newsgroups: rec.food.recipes
Subject: Knock Your Socks Off Chicken
Followup-To: rec.food.cooking
Date: 14 Jul 1997 05:30:11 -0600
Organization: WebTV Subscriber
Lines: 41
Sender: phill@news.rt66.com
Approved: phill@rt66.com
Distribution: world
Message-ID: <5picud$n9v$1@newsd-113.bryant.webtv.net>
Reply-To: ab4mski@webtv.net (Anthony Foremski)
NNTP-Posting-Host: mack.rt66.com

Knock Your Socks Off Chicken

3 lbs. of your favorite parts of chicken
1 cup dry white wine
2 Tbsp. of butter
1 onion finely chopped 
1 clove garlic minced 
1 tsp. flour

Marinate chicken 2-3 hours in white wine, Covered
Remove chicken. Save marinade. Saute chicken in butter until
golden brown. Remove chicken and set aside. Add onion and garlic to skillet. 
Saute 2 min. Then sprinkle with 
flour. Cook and stir for 2 more min. Add reserved marinade.
Then put chicken back in the skillet and add the following:

1/2 tsp. salt
1/8 tsp. pepper
1/8 tsp. paprika
1/2 tsp. basil
3 tsp. chopped fresh parsley

Cover and simmer 30-35 min. Remove chicken and place on a serving platter. 
Add to skillet:

1 lb. fresh sliced mushrooms

Mix and add:

1/4 cup half and half
1 egg yolk beaten
2-3 tbsp. sauce from skillet

Cook and stir to thicken sauce. Adjust seasonings to taste. Pour over
chicken, Serve. Get your socks knocked off. Honest to God. No lie. 

~~~
Rec.food.recipes is moderated; only recipes and recipe requests are accepted
for posting.  Please read the "Posting Guidelines" article.  Recipes/requests
go to recipes@rt66.com; questions/comments to tfdpress@acpub.duke.edu.  
Please allow several days for your submission to appear.