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Tuesday, March 3, 2015
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Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
Toll Free: 800-234-6575

EVDO DEPOT - Click for Website
Contributed by:
  • For the chicken:
  • 4 chicken breasts
  • buttermilk
  • flour
  • salt and pepper
  • butter
  • For the gravy:
  • 4 small portabello mushroom caps
  • 2 green onions
  • 1â�„2 stick butter
  • 16 oz. whipping cream
  • 1-2 TBS flour
Remove skin and bones from chicken breasts. Soak meat in buttermilk for 30 minutes.
Preheat oven to 400 degrees. Melt butter in skillet on medium heat over stove.
Season flour liberally with salt and pepper. Dredge each chicken breast in flour.
Lightly brown chicken on both sides in butter in a skillet.
Lay chicken breasts in pan or casserole dish and bake until the internal temperature is 165 degrees (about 10-15 minutes).

For the gravy:
Chop mushrooms and dice green onions (whites and green tops). Fry in butter, until all the grease is soaked into the mushrooms. Add cream to the mushrooms and heat. Add flour to thicken.
(This recipe was contributed as part of a "Cook of the Week" feature.)

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