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Recipe by: yorick
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See below ingredients and instructions of the recipe
1 Whole chicken breast
24 md Mushrooms
1/2 Lemon; juiced
2 tb Butter or margarine
1 Garlic clove; crushed
1 ts Chopped parsley
Salt, pepper
1 Egg yolk; lightly beaten
Fine dry bread crumbs
Cook chicken in boiling salted water until tender. Drain, reserving
broth. Remove skin and bones and dice meat finely. Rinse and dry
mushrooms. Remove, finely chop and reserve stems. Sprinkle mushroom
caps with lemon juice. Melt butter and add stems and garlic and cook
10 minutes, stirring now and then. Add 2 to 3 tablespoons reserved
chicken broth and parsley. Season to taste with salt and pepper. Add
chicken and egg yolk and mix. Spoon into mushroom cavities. Arrange
on lightly greased baking sheet and sprinkle with bread crumbs. Bake
at 350 F 15 to 20 minutes. Serve hot.
Created by: Robaire's, Los Angeles
(C) 1992 The Los Angeles Times
French celebrity chef. The "Chef of the Century" with 26 Michelin Guide Stars - the most of any chef in the world!
Top chef of the "California Cuisine" all over U.S. Earnings: $16 million
Celebrity chef. Italian cuisine chef who owns 13 restaurants. Earnings: $3 million
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