3-5 lbs boneless, skinless chicken (pref breasts)
1 shallot diced
½ lb mushrooms, sliced
flour to coat chicken
BUTTER
Cut chicken to double-bite-size pieces (finger thickness). Sauté mushrooms and shallots in butter till tender. Add more butter to fry chicken. Coat chicken with flour and fry and stir in shallot mixture till white all through chicken. Serve with rice. (A great side dish is salad with Karen Lenore’s Garlic Buttermilk dressing!)
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