Submit Your Favorite Recipes

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Please Submit your Favorite Recipe. We will display them on this website as well as try to have them available at the reunion. We are planning a Bath/Batt/ Bott family recipe book to share your cooking specialties. Be creative, We will compile all the recipes that we receive and will try to have them available for you at the Reunion. Regardless, they will be posted to this website and available for viewing or printing at your leisure.

WILD BALSAMIC CHICKEN

  • 4 medium chicken cutlets, pounded to a 1/4- inch thickness
  • 2 tablespoons flour
  • 1 tablespoon olive oil
  • 6 to 8 garlic cloves, peeled and very lightly crushed
  • 1 pound shiitake, oyster or cremini mushrooms or a combination whole or 1/4- inch thick
  • 1/4 cup balsamic vinegar
  • 3/4 cup chicken stock
  • 1 bay leaf
  • 3 sprigs fresh thyme, or 1/4 teaspoon dried
  • 1 tablespoon unsalted margarine, chilled, cut into 3 pieces

    Dust the cutlets lightly in flour.

    In a large nonstick skillet, heat oil over medium high heat. Add garlic and saute until brown, about 3-4 minutes. Remove with a slotted spoon and set aside.

    Add the chicken to the skillet and brown on one side, about 3 minsutes. Turn the chicken, place the reserved garlic and the mushrooms on top and cook 3 minutes.

    Add vinegar, stock, bay leaf and thyme. Cover the skillet, reduce the heat to low and cook until the chicken is done, about 10 minutes, shifting the pieces occasionally for even cooking. Remove the chicken.

    Increase the heat to medium high and cook the pan liquids uncovered, until reduced and thickened, and the mushrooms are cooked, about 7 minutes.

    Remove the bay leaf.

    Remove the pan from the heat and add the margarine one piece at at time, stirring, to emulsify the sauce.

    Place the cutlets and mushrooms on plates, divide the sauce evenly over them and serve.
    (Submitted By: C. A. Case)



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