I tried this tonight for the first time. We really enjoyed it!

Chicken Forestiere

4 skinless chicken breast or leg portion
8 slices of unrinded back bacon
10-12 oz. mushrooms, sliced finely
4 oz. butter
2 oz. (by weight) flour
1 pint dry white wine
1 pint cream

Preheat over to 375°F.

Dot the base of a large oven dish with some of the butter.

Lay out 2 slices of bacon next to each other, put on some of the slices of
mushroom, one piece of chicken, a few more slices of mushroom.
Wrap the bacon around the chicken and mushroom to make a loose parcel.

Repeat until all the pieces of chicken are used up.

Put the chicken pieces in the dish.

Cover with the remaining mushrooms and dotted remaining butter.

Cover the dish with baking foil and bake in over for 40 minutes. Remove
foil and bake 10 minutes longer.

Strain the juices from oven dish into a thick saucepan or heavy based
frying pan. Keep the chicken warm and covered.

Put the juices onto a low heat until bubbling, then stir in the flour.
Cook the mixture for 5 minutes stirring well. Add the wine, stirring
continuously, then the cream Pour the sauce over the chicken.

I served this over noodles that were tossed with caramelized garlic and
toasted poppy seed. We also had fresh French-cut green beans with browned
butter and toasted hazelnuts.

Yes, it was a *lot* of butter and fat, but oh so good!

--
Wayne Boatwright
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Saturday, 04(IV)/19(XIX)/08(MMVIII)
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Countdown till Memorial Day
5wks 1dys 5hrs 40mins
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I think, therefore I'm overqualified.
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On Sat 19 Apr 2008 08:22:08p, kilikini told us...

Wayne Boatwright wrote:
I tried this tonight for the first time. We really enjoyed it!

Chicken Forestiere

4 skinless chicken breast or leg portion
8 slices of unrinded back bacon
10-12 oz. mushrooms, sliced finely
4 oz. butter
2 oz. (by weight) flour
1 pint dry white wine
1 pint cream

Preheat over to 375°F.

Dot the base of a large oven dish with some of the butter.

Lay out 2 slices of bacon next to each other, put on some of the
slices of mushroom, one piece of chicken, a few more slices of
mushroom. Wrap the bacon around the chicken and mushroom to make a
loose parcel.

Repeat until all the pieces of chicken are used up.

Put the chicken pieces in the dish.

Cover with the remaining mushrooms and dotted remaining butter.

Cover the dish with baking foil and bake in over for 40 minutes.
Remove foil and bake 10 minutes longer.

Strain the juices from oven dish into a thick saucepan or heavy based
frying pan. Keep the chicken warm and covered.

Put the juices onto a low heat until bubbling, then stir in the flour.
Cook the mixture for 5 minutes stirring well. Add the wine, stirring
continuously, then the cream Pour the sauce over the chicken.

I served this over noodles that were tossed with caramelized garlic
and toasted poppy seed. We also had fresh French-cut green beans
with browned butter and toasted hazelnuts.

Yes, it was a *lot* of butter and fat, but oh so good!

That actually sounds fabulous, Wayne!

kili




Thanks, Kili!

--
Wayne Boatwright
-------------------------------------------
Saturday, 04(IV)/19(XIX)/08(MMVIII)
-------------------------------------------
Countdown till Memorial Day
5wks 1dys 3hrs 15mins
-------------------------------------------
Nothing worth learning is learned
quickly, except parachuting.
-------------------------------------------