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Monday, July 28, 2014
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Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
276-638-8801
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Berry Elliott - Click for Website
CHICKEN SHENANDOAH
Entrees
Contributed by:
Ingredients:
  • 4 skinless, boneless chicken breasts
  • flour for dredging
  • 4 TBS apple cider vinegar
  • 8 TBS 1/4 inches diced country ham
  • 4 TBS shelled peanuts
  • 2 cored, sliced Granny Smith apples
  • 1 TBS chopped fresh sage
  • 1 1/2 cup heavy cream
  • ground white pepper to taste
Dust chicken breasts with flour. Heat butter in a large skillet and saute chicken breasts on both sides until nearly done.
Add apple cider vinegar, country ham, peanuts, apples and sage.
Simmer for 5 minutes until apples are tender and vinegar is reduced by half.
Add heavy cream. Simmer until thickened slightly. Adjust seasoning with pepper.
Serves four.
(This recipe was contributed as part of a "Cook of the Week" feature.)

 
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