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Chicken Ronsard |
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Serves: 6 Print this Recipe3 tablespoons butter or margarine 3 tablespoons vegetable oil 3 chicken breasts large whole, skinned, boned and halved All-purpose flour Salt and pepper 1/2 cup onions coarsely grated 2 cloves garlic minced 1 cup carrots coarsely grated 1 tomato large, peeled, seeded and chopped 1/2 cup chicken broth canned 1 cup vermouth 1 cup cream 2 sprigs parsley fresh 1 bay leaf 1/4 teaspoon thyme dried 1 tablespoon tarragon fresh tarragon, finely chopped or 1 teaspoon dried crushed 1 celery rib Heat butter or margarine and vegetable oil in large skillet until foaming subsides. Shape chicken breasts neatly and roll in flour, salt and pepper. Put into skillet and gently brown. Remove to plate. Add onion and garlic to skillet and sauté for 1 or 2 minutes. Add carrot, tomato, chicken broth and vermouth and heat until boiling. Add cream and stir 2 to 3 minutes. Tie parsley, bay leaf, thyme, tarragon and celery in cheesecloth and add to vegetable mixture in skillet. Simmer gently for 30 minutes and remove garni. Season sauce with salt and pepper to taste. Place chicken in a buttered casserole large enough to hold pieces in a single layer. Place vegetable sauce mixture over and around the chicken being certain the pieces of chicken are well surrounded. Cover and bake at 350° for 1/2 hour. Let chicken remain covered for a few minutes after removing from oven. Chicken Ronsard comes from the Cook'n Deluxe collection. Click here to order this CD or download this brand-name recipe set right now! Beef And Vegetables Beef Burgundy With Croutons Beef Stroganoff Chicken Drumlets Chicken Enchiladas Chicken In Zinfandel Wine Sauce Chicken Orientale Chicken Ronsard Chicken Vienna Cornish Hens With Orange-Ginger Sauce Crab Quiche Crepes Cannelloni Deviled Egg Casserole Filet Of Flounder Au Gratin Ham And Eggs Au Gratin Hot Deviled Crab Lamb In Dill Sauce Moussaka Sausage And Bacon Broil Sausage Strata Savory Chicken Bake Scalloped Oysters Seafood Thermidor Shrimp And Crab Crepes Shrimp de Jonghe Standing Rib Roast Stuffed Chicken Crepes Stuffed Leg Of Lamb Belle Helene Swedish Meatballs Swedish Pork Roast Sweet-Sour Ham Loaf Sweet And Sour Meatballs Tiajuana Skillet Tuna-Shrimp Au Gratin Turkey Breast Madeira Vegetable Frittata Chicken Livers In Onion-Wine Sauce |
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