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Yorkshire Recipes

Chicken Parisienne
Season of mists and mellow fruitfulness
By kind permission of The Punch Bowl Inn, Low Row

by Andrew Short
Serves 4

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Preperation time 25 minutes
Cooking time 30 minutes

Cooked linguine for 4 people
Parmesan shavings
1 cup of dry sherry
4oz cooked ham or bacon chopped into small slices
4oz/113grams sliced fresh mushrooms
1 x 100ml carton of double cream
4 chicken breasts
Flour for dusting
Salt and Pepper

1. Heat oven to gas mark 6 or 200C
2. Heat a large sized saute pan on your stove with a little oil, dust chicken supremes with flour and place in pan. Colour one side then turn over to colour other side.
3. Add mushrooms and chopped ham or bacon, pour sherry in then add the cream and bring to boil.
4. Place pan in pre-heated oven and cook for approximately 20 minutes or until chicken is cooked.
5. Remove chicken from pan and keep warm, season sauce with salt and pepper if needed.
6. Re-heat linguine, drain from water and stir in pesto. Add to 4 plates and place chicken on top. Cover with sauce and top with parmesan shavings. Place under a hot grill and glaze the dish. Serve and enjoy.

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