Dove Breast Champignon
Ingredients:
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Preparation:
Season the flour with salt and pepper. In a large, high-walled frying pan, heat the oil over a medium heat. Dredge the breasts in the flour and fry each for 10 minutes until golden brown, turning while frying. Remove the breast to a plate when they are done frying. Stir the leftover flour into the frying pan and make a small brown roux. This whole process should take about 30 minutes. Once the roux is brown, stir in the onions and parsley, and cook until the onions are tender. Stir in the wine until a paste is formed. Add the garlic and mushrooms. Cook for 10 minutes. Stir in the milk and hot sauce to taste. Return the breasts to the frying pan, lower the heat and cover. Simmer, stirring occasionally, for 1 hour. Remove the lid and stir in the jelly. Serve over rice, mashed potatoes or paste
Season the flour with salt and pepper. In a large, high-walled frying pan, heat the oil over a medium heat. Dredge the breasts in the flour and fry each for 10 minutes until golden brown, turning while frying. Remove the breast to a plate when they are done frying. Stir the leftover flour into the frying pan and make a small brown roux. This whole process should take about 30 minutes. Once the roux is brown, stir in the onions and parsley, and cook until the onions are tender. Stir in the wine until a paste is formed. Add the garlic and mushrooms. Cook for 10 minutes. Stir in the milk and hot sauce to taste. Return the breasts to the frying pan, lower the heat and cover. Simmer, stirring occasionally, for 1 hour. Remove the lid and stir in the jelly. Serve over rice, mashed potatoes or paste