6 Boneless breast of chicken
1 1/2 c. flour
2 tsp salt
2 tsp. Lawry's Salt
1 medium onion, diced
2 cloves garlic, minced
1 shallot (green onion), minced
1/4 stick margarine or butter
1 cup mushrooms sliced
1/2 pint black walnut ice cream
2 cups champagne
1 tsp. cinnamon
Brandy
Mix seasoned flour with spices. Dredge each chicken breast. In large skillet, melt the butter or margarine. When hot, brown each piece of chicken and remove to ovenproof dish. Add additional oil if needed.Saute the onions, garlic, shallots, and mushrooms. When vegetables become limp, add afew drops of brandy to deglaze pan. Stir in approximately 3 tablespoons of the seasoned flour to make a light roux. Add champagne and icecream to make velvety sauce. Finish off the chicken breast in the oven at 325. Test for doneness. Place chicken breasts on serving platter and gently ladle sauce over chicken breast. Sprinkle with nutmeg and cinnamon over all.
Doug/Va.
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