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Ingredients
- 1/2 c. Flour seasoned with salt and pepper
- 2 Tbsp. Vegetable oil
- 2 Tbsp. Butter
- 2 x Shallots, minced
- 1/2 lb Sliced mushrooms
- 1/2 c. White wine
- 1/4 c. Brandy
- 1 c. Beef broth
- 1 Tbsp. Tomato paste
- 1/4 tsp Thyme
- 1/2 tsp Tarragon
- 1 Tbsp. Flour
Directions
- Dredge chicken in seasoned flour. Heat oil and 1 Tbsp. butter in Dutch oven or possibly large frying pan. Add in chicken pcs; cook till lightly browned. Remove chicken from pan. Add in shallots and mushrooms to pan; saute/fry till liquid from mushrooms has evaporated. Add in chicken, wine, brandy, broth and tomato paste.
- Sprinkle with thyme and tarragon. Cover and simmer for 30 min or possibly till chicken is tender. Transfer chicken to serving dish. Mix 1 Tbsp. flour and 1 Tbsp. butter. Add in to sauce in pan, stirring till thickened. Serve sauce separately. 4 servings.
- Creative
- Cooking: Poultry Entered by Carolyn Shaw
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 776g | |
| Calories 1007 | |
| Calories from Fat 461 | 46% |
| Total Fat 52.32g | 65% |
| Saturated Fat 17.1g | 68% |
| Trans Fat 0.7g | |
| Cholesterol 61mg | 20% |
| Sodium 1095mg | 46% |
| Potassium 1206mg | 34% |
| Total Carbs 67.6g | 18% |
| Dietary Fiber 4.9g | 16% |
| Sugars 6.77g | 5% |
| Protein 17.92g | 29% |
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