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Monday, September 5, 2011


1/2 cup butter
4 whole chicken breasts
1 cup sliced mushrooms
2 teaspoons lemon juice
1 tablespoon chopped parsley
salt and pepper to taste
3 tablespoons flour
1 1/4 cups chicken broth
1/4 teaspoon ground ginger
1/2 cup light cream
3 tablespoons hot sauce
2 egg yolks
2 tablespoon white wine or lemon juice

Preheat oven to 375F. Melt 5 tablespoons butter in large frying pan. Add chicken breasts and cook over low heat 4 to 5 minutes on each side. Remove from pan and transfer to buttered ovenproof dish. Cover with foil and bake for 10 to 15 minutes or until chicken is tender. Meanwhile, add mushrooms and 1 teaspoon lemon juice to butter left in pan. Saute 5 to 6 minutes. Add parsley, salt and pepper. Place mushrooms in bottom of serving dish. Place chicken on top of mushrooms and keep warm in 250° oven. Melt 3 tablespoons butter in saucepan. Stir in flour until smooth; add broth. Bring slowly to a boil, stirring constantly. Boil, continuing to stir, for 2 minutes. Add salt, pepper and mace. Mix cream with egg yolks. Stir 3 tablespoons hot sauce into cream and egg mixture, then pour into saucepan with remaining sauce. Stirring constantly, reheat slowly over pan of hot water. Do not allow sauce to boil. Add white wine or lemon juice. Spoon sauce over chicken and serve with rice.

Steamed Ginger Rice with Snow Peas

2 cups long grain rice
3 cups cold water
1 teaspoon finely grated ginger
1/4 pound snow peas, cut into bite size pieces

Wash rice in several changes of water until the water runs clear. Place rice in a 3 quart sauce pan that has a tight fitting lid. Add water and grated ginger. Bring to a boil, uncovered. Reduce heat slightly but continue to cook uncovered until surface water disappears and holes appear in the surface of the rice. Cover tightly, turn heat very low and cook 20 minutes. Add snow peas and cover. Cook 2 minutes longer then remove from heat and let stand 3 to 5minutes before serving. Stir gently to combine rice with snow peas.

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