Breast Of Chicken With Wild Rice Recipe
Ingredients
| 1 small glass each of sherry wine and cognac | ||
| Onion | 1 Small, chopped | |
| 1 carrot and celery stalk, minced or cut | ||
| Tiny bit of garlic, to taste | ||
| Mushroom | 1 Large, chopped | |
| Cream | 1 Cup (16 tbs) | |
| Wild rice | 1 Cup (16 tbs) | |
Directions
Bone and skin the breast of a young roasting chicken.
Season the breast with salt and black pepper; place in buttered heavy frying pan; add 1 small onion (chopped), garlic, carrot, celery, and fry slowly; add mushroom, sherry, cognac, and cream; cover and simmer slowly until breast is tender (done).
Take 1 cup of wild rice, which has been washed in cold water, boil about 20 minutes, rinse in cold water, and put in rice steamer to heat.
Dress rice in a timbale on platter and pour sauce over chicken.
(The chicken is placed on rice if desired, or rice may be seasoned with butter, salt and pepper.)
Season the breast with salt and black pepper; place in buttered heavy frying pan; add 1 small onion (chopped), garlic, carrot, celery, and fry slowly; add mushroom, sherry, cognac, and cream; cover and simmer slowly until breast is tender (done).
Take 1 cup of wild rice, which has been washed in cold water, boil about 20 minutes, rinse in cold water, and put in rice steamer to heat.
Dress rice in a timbale on platter and pour sauce over chicken.
(The chicken is placed on rice if desired, or rice may be seasoned with butter, salt and pepper.)
Chef
