Just a handy note. Instead of trying to slice mushrooms on my own I use an egg slicer to slice them. This gives me even slices without risking any finger cuts. The slices are also just a bit thicker, so they don't break as easily.
-----Original Message----- From: [email protected] [mailto:[email protected]] On Behalf Of Sugar Sent: Tuesday, October 25, 2011 2:54 PM To: Cooking In The Dark Subject: [CnD] Linda's Marinated Chicken Breast Linda's Marinated Chicken Breast I always cook big for the holidays because that's when all of my family gather. So here is an excellent recipe that is requested by all. It's also healthy. 24 pcs. of boneless skinless 4oz chicken breasts 1- small bottle of red cooking sherry 5- bunches of fresh green onions 6 large containers of fresh mushrooms 1 or 2 large cans of Beef broth Wash and season chicken with salt, pepper, and flour. Heat skillet with the oil of your choice Brown chicken on both sides and layer in baking dish, On top of stove, put your beef broth, sliced mushrooms, chopped green onions 1 bottle of cooking sherry in pot and let it come to a boil and boil for at least 15 to 20 minutes. After the liquid has cooked, take a soup dipper and broth over chicken and bake in oven for about 45 minutes. This chicken cooks so tender and has such a beautiful presentation. They will be coming back for more. Serve on top of wild rice. I also use this for my catering. Linda 'Real faith is not just receiving from God, the things you want. Real faith, is accepting from God the things He gives.' ~Be Blessed, Sugar _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
