Text 2968, 89 rader
Skriven 2006-07-07 09:13:04 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Mark Lewis
Ärende: Re: apologies
=====================
 -=> On 07-06-06  15:12,  Mark Lewis <=-
 -=> spoke to All about apologies <=-

 ML> sorry folks, i jus' canna do it... i've waded thru 2 months 
 ML> of back messages and still have another 500+ to go before 
 ML> being current... however, after having bumped my noggin on 
 ML> the keyboard several times and knowing that once i start 
 ML> back to work i'll fall behind again, i'm just gonna skip to 
 ML> the end and maybe catchup with the last 50 or so :(

  That's ok.  You are forgiven.  For your pennance, have two oreos and
  three thin mints.


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Chicken Breasts With Chanterelle Sauce
 Categories: Chicken, Original
      Yield: 4 Servings
 
    3/4 oz Dried chanterelle mushrooms
      1 c  Chicken broth - heated (if
           Using canned broth, go
           Ahead and use the 10-1/2 oz.
           Can)
      2 tb Unsalted butter
      4    Chicken breast halves -
           Boneless and skinless,
           Flattened to 1/6-inch
      2 lg Shallots - peeled and minced
    1/4 ts Roasted garlic
      1 ts Dried thyme - crushed
      1 c  Dry white wine OR dry
           Vermouth
      5    Marinated green peppercorns
           Crushed
           Several drops Tabasco, to
           Taste
    1/2 c  Whipping cream or Half and
           Half (or more)
    1/2 ts Tasso - minced (optional)
      8 oz Pasta - cooked (use shells
           If you have them, as
           They tend to hold the sauce
           When served)
           Salt and pepper (white or
           Black), to taste
      3    Green onions - thinly sliced
           (white & green parts)
      1 tb Fresh parsley - minced
 
  Add dried chanterelles to hot chicken broth; make sure dried
  mushrooms are submerged in broth, and reconstitute for 20 minutes.
  Strain mixture through fine sieve lined with paper towel or coffee
  filter, reserving liquid and mushrooms.
  Heat unsalted butter in heavy skillet over medium heat.  Add
  chicken breasts, raise heat a tad, and saute chicken until lightly
  browned, about 2 minutes per side.  Remove from pan and cover with
  saran wrap to keep warm.
  Add chopped shallots, roasted garlic and crushed thyme to skillet
  and saute until shallots are tender, about 2 to 3 minutes, stirring
  occasionally.  Add reserved mushroom liquid, white wine, green
  peppercorns, reserved chanterelles, Tabasco and black pepper to taste;
  bring to boil. Reduce heat amd simmer for 20 minutes.  Add whipping
  cream and tasso, if using, and simmer until thickened, about 5 to 7
  minutes.
  Add reserved chicken breasts and simmer for 5 minutes.  Remove
  chicken breasts (keeping them warm again) and add cooked pasta to
  skillet, mixing well.  Adjust seasonings.  Add green onions and mix
  well.  Heat, covered, for 5 minutes on low.  Mix in fresh parsley and
  transfer pasta to serving platter.  Serve immediately.
  
  Makes 4 servings.
  Source: Original by Michelle M. Bass
  
    Fat grams    per serving:              Approx. Cook Time:
    Cholesterol  per serving:                          Marks:
  
  From: Michelle Bass                   Date: 01-31-97
  Fido-National Cooking Echo
 
MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 01:05:14, 07 Jul 2006
___ Blue Wave/DOS v2.30

--- Maximus/NT 3.01
 * Origin: Owl's Anchor (1:261/1466)