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Chicken Antoine
Servings: 2

4 slices bacon, pre-blanched, diced
2 new potatoes, do not peel
4 mushrooms diced
3 cloves garlic, crushed
1 green onion, diced
1 tb parsley

1/2 ts rosemary
Salt and pepper to taste
1 c chicken stock
1 c madeira wine
1/2 c butter
2 French crepes

Blanch bacon in boiling water for one minute. Remove and dry. Saute
bacon until done, not too crispy. Place in mixing bowl. Cook New
potatoes until barely soft. Dice potatoes and place in the mixing
bowl. In the same frying pan, saute mushrooms. In the same mixing
bowl add mushrooms, garlic, green onion, parsely, Rosemary, salt
and pepper. Set aside while chicken is prepared.

Bone chicken breasts. Reserve bones, but discard skin. In a baking
dish take one of the breasts and place it in the pan. Take some of
the stuffing and place it over the chicken. Take one set of the
bones, and place it over the stuffing. Take another chicken breast,
and place it over the bones, followed by stuffing, and bones on
top of the stuffing. Do the same with the other two chicken breasts.

When all four breasts are prepared, cover with remaining stuffing.
Bake in a 350 degree oven 45 to 50 minutes, or until done.

Reduce chicken stock to a glaze. Add wine and boil down until
reduced to a syrup. Enrich with butter.

Discard bones. Place a crepe on a serving plate. Set two chicken
breasts on top of the crepe spooning stuffing over the chicken.
Top with sauce and serve.


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