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Breast of Chicken Perigourdine Recipe

Serves 8


  • 4 chicken breasts, boned and skinned (can substitute pheasant, grouse or any game bird)
  • 1/2 cup butter or margarine
  • 1 small can mushrooms or 1 cup fresh
  • 1/4 tsp salt
  • 1/3 cup flour
  • 1 large can chicken broth
  • 1 small can light cream


1. In frying pan on medium heat, brown breasts in butter.
2. During the last few minutes of browning, add mushrooms and continue browning.
3. Remove chicken.
4. Stir salt and flour into drippings until blended.
5. If too stiff, add 2 more tbsp butter.
6. Stir in broth and cream.
7. Cook until thickened and smooth.


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Main Ingredient:Meat and Poultry / Chicken
Course:Main Dish
Cuisine:European / French
Preparation Method:Fry

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