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Breast of Chicken Perigourdine

Carol Connor

This recipe comes to us from cousin Carol who received it from Bernard Schimmel at the Blackstone Hotel in Omaha.

  • 3 boned whole chicken breasts
  • 3 tbsp butter
  • 1 cup chicken broth

Brown chicken breasts in 3 tbsp butter. Place in baking dish. Add broth. Cover and bake at 375° for one hour.

Remove chicken and save broth. keep chicken warm.

  • 3 tbsp butter
  • 1/4 cup flour
  • 1 cup heavy cream

Melt 3 tbsp butter in small saucepan. Blend in flour for roux. Stir in broth and cream. Stir and cook until mixture thickens and boils.

Serve with broccoli and new potatoes.

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