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A menu from the Froghaven Recipe Book print page and trim to 5" x 7" to add to your cookbook)

Sausage 'n Chicken with Mushroom Gravy   Larry made up this recipe one evening while we were eating in an Italian restaurant.  It is a really hearty meal for two, so you will probably have leftovers. We discovered spicy Beringer's Gewurtztraminer white wine is perfect with this dish.

2 boneless chicken breasts

2 teas. fresh chopped oregano

2 Italian sausage, your choice spiciness

4 - 1/8" slices provolone cheese

Cut in half and lightly pound chicken breasts. Fry meat from sausages (remove from casing) and drain fat. Set aside. In a PAM sprayed casserole, layer 1/2 chicken breast, 1 slice provolone cheese, 1 teas. fresh chopped oregano, 1/2 fried sausage meat, remaining 1/2 chicken breast, 1 slice provolone. Repeat for second serving. Top with mushroom gravy. Bake at 350o, 35 minutes.

Mushroom Gravy: We use a mushroom mixture which includes Crimini, Shiitake and Oyster mushrooms. Use stronger flavored mushrooms like these instead of button mushrooms.    Melt 1 tbsp. butter with 2 tbsp. olive oil in frying pan. Add 1 small clove garlic, crushed; 2 tbsp. chopped onion; and 1/8 red bell pepper, chopped. Sauté until onions are transparent. Add 1-1/2 tbsp. flour, stirring it in, and then add 1/2 cup white wine and 1/3 cup milk. Simmer only slightly so it does not get too thick and turn off heat. Add about 1 1/2 cup of mushrooms, which should be either small whole, sliced or roughly chopped depending on the size of the mushrooms used. Whole looks better on the plate. Source: LTG

Serve with steamed brussel sprouts, adding fresh lemon juice & ground black pepper on the way to the table. Fresh fruit with honey accompanies the meal. Hazelnut decaf coffee and store bought cheesecake slices for a finale.


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