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Sep 5, 2008

Chicken a la Patti




From my MIL

4 chicken breasts, cut into strips
1 t Herbes de Provence
1 T butter
1 T EVOO
½ lb fresh mushrooms, sliced
1 clove garlic, minced
1 onion, sliced
1 c half n half or heavy cream
¾ c white wine
Salt and pepper, to taste
Cornstarch

SAUTE chicken in butter and EVOO, remove and set aside
SAUTE mushrooms, onions and garlic
ADD chicken, herbs and wine
Let SIMMER.
Before serving add cream, salt and pepper and cornstarch
Best served alongside rice.
NOTE: Begin with 1 T cornstarch. It is a thickening agent so stir it around for a bit and if you think it should be thicker, add another T.

1 comment:

Anonymous said...

Love this recipe and love the idea to put together a recipe blog. No matter where we are we can access our favorites.

XXX OOO

Mmama Llama