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CHICKEN WITH MUSHROOMS AND BALSAC VINEGAR

Category:    Chicken
Yield: 4 servings
 
      1 lb Chicken Breast, skinned and         4 oz Mushrooms, sliced
           -flattened or cut up                4 tb Balsac Vinegar
    1/2 c  Flour, seasoned with salt &       1/2 c  Chicken Broth
           -pepper to taste                    3 tb Butter or Oil
      1 lg Shallots                       
 
  In a small skillet, heat 1 to 2 T butter and sautee mushrooms and schallots
  until tender, set aside. Dredge chicken with seasoned flour. Heat 2 T oil
  in a large skillet and sautee chicken pieces all at one if possible for 2-3
  minutes per side. Romve and keep warm. Deglaze the skillet with vinegar,
  scraping for about 30 seconds. Add 1/2 cup broth, stir and heat. Return
  chicken and mushrooms to pan and heat through.
  
  Source: "The Yankee Kitchen" 04-07-93 [#5] Ann
 

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