Since the opening of their first restaurant in 1978, The Machine Shed has upheld their commitment to quality using only the best beef, pork and poultry. Their menu items are caringly made from scratch using the freshest ingredients. The Morning Blend welcomes The Machine Shed as they share some of their delicious recipes with our viewers.
4- 6 oz boneless chicken breast
1 teaspoon black pepper
1 teaspoon salt
4 oz sliced mushrooms
2 tablespoon cooking oil
Heat a large skillet over medium heat. Add oil. Mix the flour, salt, and black pepper. Dredge the chicken breast thru the flour and place in pan. Brown on both sides. Finish in the oven until the chicken reaches 165 degrees. Sautee the mushrooms. And set aside.
White Wine Sauce
2 tablespoons- Butter
1 pint- Heavy cream
1 tablespoon - Chicken base
3 tablespoons- chives
cup- White wine
3 tablespoons margarine
3 tablespoons - Flour
Sautee chives in butter until tender, add white wine, heavy cream, chicken base and reduce by half.
Melt butter and add flour to make roux, to a paste like substance. Then add to the mixture, stir until the sauce thickens. Then add saut mushrooms and ladle over chicken.
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