Recipe - Baked Breast Of Chicken Excelsior

4 Chicken breasts; boneless
and skinless
Salt; pepper, paprika
One fourth cup Butter*
2 tablespoon Butter for sauce
1 Jar mushrooms (optional)
2 tablespoon Flour
One half cup Chicken bouillon
One half cup White wine
One half tablespoon Chopped parsley

Date: Tue, 18 Jun 1996 12:02:01 0400

From: Linda Robinson CatRescuer@AOL.COM
Preheat oven to 400x F. Season chicken breasts with salt, pepper and
paprika. Arrange in butter baking pan and dot with One fourth c. butterx. Bake
15 minutes, uncovered.

Meanwhile, melt 2 T. butter in a saucepan and add flour; cook for a minute
or two. Stir in bouillon (made from cubes, or use canned for less salt)
and wine. Cook and stir until thickened and smooth. Add parsley. Add
mushrooms, if desired. Pour sauce over chicken; cover pan tightly. Bake
1015 minutes longer, until chicken is done.

Makes 4 servings, and goes well with wild rice or a rice pilaf. Looks and
tastes like more trouble than it is!

*I use about half that amount and it works just as well.

EATL DIGEST 17 JUNE 1996

From the EATL recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.