Breast Of Chicken With Wild Rice
|Sherry wine||150 Milliliter|
|Onion||1 Small, chopped|
|Stalk celery||1 , minced or cut|
|Garlic cloves||1 Small (Or To Taste)|
|Mushroom||1 Large, chopped|
|Cream||1 Cup (16 tbs)|
|Wild rice||1 Cup (16 tbs)|
Bone and skin the breast of a young roasting chicken.
Season the breast with salt and black pepper; place in buttered heavy frying pan; add 1 small onion (chopped), garlic, carrot, celery, and fry slowly; add mushroom, sherry, cognac, and cream; cover and simmer slowly until breast is tender (done).
Take 1 cup of wild rice, which has been washed in cold water, boil about 20 minutes, rinse in cold water, and put in rice steamer to heat.
Dress rice in a timbale on platter and pour sauce over chicken.
(The chicken is placed on rice if desired, or rice may be seasoned with butter, salt and pepper.)