Chicken Baked with Cream and Chanterelles
Serves 4 as a main course
Present this dish with fresh vegetables such as green beans or broccoli, rice, and a fine white wine such as chardonnay.
2 tablespoons butter
1 pound chanterelles, sliced
2 tablespoons fresh lemon juice
2 tablespoons chopped shallots or green onions
1 tablespoon marjorum
1/4 cup dry white vermouth or dry sherry
1/2 cup heavy cream
One 2-1/2-pound chicken, cut into serving pieces and skinned
Salt and pepper to taste
Chopped fresh parsley
Melt the butter in a sauté pan or skillet and add the chanterelles, lemon juice, shallots, and vermouth. Cook over low heat for 20 minutes. Add the cream and cook 5 minutes more.
Season the chicken lightly with salt and pepper. Place the chicken in a shallow ovenproof dish. Pour the sauce over the chicken and cook for 30 to 45 minutes in a preheated 350º oven. Baste occasionally with the pan juices. Adjust the seasoning. Add parsley and serve.
--Robert Mackler
Showing posts with label Home. Show all posts
Showing posts with label Home. Show all posts
7.1.10
Turkish Towels
Turkish Towels came into existence as a branch of velvet weaving at the beginning of the 18th century in Bursa, which is one of the most important textile centers of Turkey today. At first, the towels used to be weaved on handlooms. The most favorite ones were those that were weaved on ‘Black Handlooms’ that were only produced 4 or 5 towels a day. In time, towel industry became very powerful. Turkish Towels, which are generally made of cotton, were exported to India, Iran, Syria, Egypt and Balkan countries in the 18th and 19th centuries.
Today on Turkishtowels.com, you visit these towels which have such an old history. We leave you alone on a pleasant trip at our web site to see our wonderful towel, terry bathrobe, bath mat and bath rug collections…
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