I've never had any problem with slicing mushrooms with my slicer, and I've done it dozens of times. Of course don't just slam the thing shut, squeeze with constant pressure and they'll slice just fine. I suspect cooking them first would make a terrible mess when you went to slice them.
-----Original Message----- From: [email protected] [mailto:[email protected]] On Behalf Of Lora Leggett Sent: Wednesday, October 26, 2011 2:33 AM To: [email protected] Subject: Re: [CnD] Linda's Marinated Chicken Breast 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 > _______________________________________________ > Cookinginthedark mailing list > [email protected] > http://acbradio.org/mailman/listinfo/cookinginthedark > > _______________________________________________ > Cookinginthedark mailing list > [email protected] > http://acbradio.org/mailman/listinfo/cookinginthedark _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
