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  Chicken Perigard Style
Mary Zachow, Neillsville

1/2 cup butter
6 halved chicken breasts
1/2 lb. mushrooms or 4 oz. can mushrooms, drained
1/3 cup flour
1/4 tsp. salt
Dash white pepper
13-3/4 oz. can chicken broth
2 Tbsp. milk

Melt 6 Tbsp. butter in a 12-inch electric skillet. Brown chicken; set aside. Add mushrooms; brown to a golden color. Remove with slotted spoon and set aside. Add remaining 2 Tbsp. butter. Whisk in flour, salt, and pepper. Add chicken broth and milk; cook and stir until thick and bubbly. Place chicken and mushrooms in sauce. Cover; simmer 25 minutes on low.

 

 


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