Preparation:

Pre-heat oven to 400. Place the skinned breasts in a casserole. Lay 2 half strips of bacon over each breas Tbsp Sprinkle the seasonings over the birds and then the onions and mushrooms. Pour the mushroom juice, wine and a little stock over all and cover the casserole. Bake for 20 minutes. Reduce the oven temperature to 300 and bake for a further 55 minutes.

This dish tastes even better if it is allowed to cool slowly with the breasts marinading in the stock and re-heated the next day for serving.

Alternatively the cold cooked breasts can be boned; the stock thickened with cornstarch or flour and the breast medallions heated briefly in the simmering gravy and served on toast.

Servings: 4
Source:
Submitted by: Recipe Group Member
Date:

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