That sounds like a good idea Nicole, but isn't it better for them to be
cooked first so they will be soft enough? I would be afraid that if they are
too tough you could break those little wires on the egg slicer.
Lora
----- Original Message -----
From: "Nicole Massey" <[email protected]>
To: <[email protected]>; "'Sugar'" <[email protected]>
Sent: Tuesday, October 25, 2011 4:11 PM
Subject: Re: [CnD] Linda's Marinated Chicken Breast
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
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