Reagan's White House Chicken
Category: Chicken
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Serves/Makes: 12
Ready in: 1-2 hrs
- 12 boneless, skinless chicken breasts
- salt and pepper
- 4 cloves garlic, crushed
- 2 tablespoons flour, plus more for dredging
- 4 tablespoons butter (divided use)
- 3 tablespoons oil
- 1/2 cup dry sherry
- 2 onions, finely minced
- 3/4 pound mushrooms, sliced
- 2 cups chicken broth
- 1/2 cup dry white wine
- 1 cup shredded cooked ham
- 1 cup green grapes (optional)
Sprinkle chicken with salt and pepper and spread with garlic. Dredge in flour. Heat 3 tablespoons butter and the oil together in a heavy skillet and saute the chicken breasts on both sides until golden. Remove the breasts to a shallow casserole dish (you may have to do this in several batches). Pour sherry into skillet and heat through, then pour over the chicken breasts. Add to skillet remaining 1 tablespoon butter and the onions. Saute onions until clear and soft. Add mushrooms and cook for 2 minutes. Blend in 2 tablespoons flour. Gradually add chicken broth and continue cooking (stirring) until smooth. Don't let the liquid cook away. Add wine, ham, and salt and pepper to taste. Pour broth mixture over chicken. Bake at 350 degrees F for 45 minutes. Stir in green grapes, if desired. Recipe Source: From the Army Officers' Wives Club of the Greater Washington Area
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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