{"id":212,"date":"2011-08-12T21:00:40","date_gmt":"2011-08-12T21:00:40","guid":{"rendered":"http:\/\/www.margiesrecipes.com\/?p=212"},"modified":"2011-08-12T21:00:40","modified_gmt":"2011-08-12T21:00:40","slug":"breast-of-chicken-parisienne","status":"publish","type":"post","link":"https:\/\/www.margiesrecipes.com\/?p=212","title":{"rendered":"BREAST OF CHICKEN PARISIENNE"},"content":{"rendered":"<ul>\n<li>\n<h1><strong>\u00bd oz. dried mushrooms (soak as package directs then chop)<\/strong><\/h1>\n<\/li>\n<li>\n<h1><strong>3 whole chicken breasts \u2013 split, boned, and skinned.<\/strong><\/h1>\n<\/li>\n<li>\n<h1><strong>\u00bc cup butter<\/strong><\/h1>\n<\/li>\n<li>\n<h1><strong>2 T. brandy<\/strong><\/h1>\n<\/li>\n<li>\n<h1><strong>2 T. finely chopped onion<\/strong><\/h1>\n<\/li>\n<li>\n<h1><strong>\u00bc t. finely chopped garlic<\/strong><\/h1>\n<\/li>\n<li>\n<h1><strong>2 T. flour<\/strong><\/h1>\n<\/li>\n<li>\n<h1><strong>\u00bd t. meat extract paste<\/strong><\/h1>\n<\/li>\n<li>\n<h1><strong>1 t. catsup<\/strong><\/h1>\n<\/li>\n<li>\n<h1><strong>1\/8 t. salt<\/strong><\/h1>\n<\/li>\n<li>\n<h1><strong>Dash of cayenne<\/strong><\/h1>\n<\/li>\n<li>\n<h1><strong>1 cup chicken broth<\/strong><\/h1>\n<\/li>\n<li>\n<h1><strong>\u00bd cup light cream<\/strong><\/h1>\n<\/li>\n<li>\n<h1><strong>\u00bc cup fresh tarragon<\/strong><\/h1>\n<\/li>\n<li>\n<h1><strong>\u00bd cup sliced fresh mushrooms<\/strong><\/h1>\n<\/li>\n<li>\n<h1><strong>2 t. tarragon vinegar<\/strong><\/h1>\n<\/li>\n<\/ul>\n<p><strong>Brown chicken breasts in butter.\u00a0 Flame with brandy before removing chicken<br \/>\nfrom pan.\u00a0 Add onion and garlic and dried mushrooms and saut\u00e9.\u00a0 Stir in flour, meat paste until blended.\u00a0 Then add catsup, salt and cayenne.\u00a0 Then add broth and 1\/3 cup of the cream.\u00a0 Bring to boil.\u00a0 Add chicken, fresh tarragon, and fresh<br \/>\nmushrooms.\u00a0 Simmer covered for 30 minutes.\u00a0 Remove chicken.\u00a0 Add remaining cream and vinegar.<\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"<p>\u00bd oz. dried mushrooms (soak as package directs then chop) 3 whole chicken breasts \u2013 split, boned, and skinned. \u00bc cup butter 2 T. brandy 2 T. finely chopped onion \u00bc t. finely chopped garlic 2 T. flour \u00bd t. &hellip; <a href=\"https:\/\/www.margiesrecipes.com\/?p=212\">Continue reading <span class=\"meta-nav\">&rarr;<\/span><\/a><\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[4],"tags":[47],"class_list":["post-212","post","type-post","status-publish","format-standard","hentry","category-main-courses","tag-chicken"],"_links":{"self":[{"href":"https:\/\/www.margiesrecipes.com\/index.php?rest_route=\/wp\/v2\/posts\/212","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.margiesrecipes.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.margiesrecipes.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.margiesrecipes.com\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.margiesrecipes.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=212"}],"version-history":[{"count":1,"href":"https:\/\/www.margiesrecipes.com\/index.php?rest_route=\/wp\/v2\/posts\/212\/revisions"}],"predecessor-version":[{"id":213,"href":"https:\/\/www.margiesrecipes.com\/index.php?rest_route=\/wp\/v2\/posts\/212\/revisions\/213"}],"wp:attachment":[{"href":"https:\/\/www.margiesrecipes.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=212"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.margiesrecipes.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=212"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.margiesrecipes.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=212"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}