Chicken Breast Smothered in Mushrooms
From The blue ribbon cook book, 1904
Presented as published in 1904. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The blue ribbon cook book (1904) by Jennie C. Benedict, page 19. The excerpt below is the record exactly as published.
CHICKEN BREAST SMOTHERED IN MUSHROOMS. Remove the breast from a chicken which has been partially boiled. Then remove the skin from the breast. Put in a pan with three tablespoons of butter, cover with fresh mushrooms and put in a hot oven. Cook until mushrooms are thoroughly done and breast is tender. Remove from the oven and add a little flour and cream to the butter in which chicken and mushrooms have been broiled; season with salt and pepper
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