Breast of Chicken Perigourdine Revisited

A Recipe Revisited

Breast of Chicken Perigourdine is a delightful dish featuring chicken breasts and fresh mushrooms cooked in and covered by a velvety smooth and creamy sauce flavored with sherry. One of my best friends, Janice Carlton, gave me this recipe some years ago, after she made it for me at dinner at her house and I enjoyed it so much! 

But before we discuss the recipe I have to say “Welcome September!” Since school always started in September (or the end of August) it always seemed to me to be the “New Year,” much more so than a cold day in January! It seemed that September was the time of new beginnings with new teachers, new courses to study and perhaps even a new school! As a Southerner, September brings hope of some cooler weather, too! As the peak month of hurricane season let’s hope this September is uneventful!

September is National Chicken Month and National Mushroom MonthBreast of Chicken Perigourdine is a recipe that fits into both categories easily. It’s also National Rice Month so if this dish is served with rice another category is covered!

To celebrate the arrival of September I’d like to share with you this company-worthy recipe for Breast of Chicken Perigourdine. Just follow the four steps below for the preparation of Breast of Chicken Perigourdine.

Four Steps to Prep Breast of Chicken Perigourdine

  1. Use a large skillet or Dutch oven with a lid or cover of some kind. The first step is to melt butter in the skillet or Dutch oven over medium heat and brown the chicken breasts on both sides. Remove the chicken breasts from the pan and set aside.
  2. Add another tablespoon of butter to the skillet or Dutch oven and cook the mushrooms until they are golden. Remove the mushrooms from the pan and set aside.
  3. Into the drippings left in the skillet or Dutch oven, stir salt and flour until well blended. Stir in chicken broth and cream. Stir mixture over medium heat until it is thickened and smooth.
  4. Return chicken breasts and mushrooms to the sauce, cover and simmer for 20 minutes more or until chicken is tender and fully cooked. Add sherry, if using, just a few minutes before serving.

 

The Recipe

Breast of Chicken Perigourdine
Serves 8
Chicken breast and fresh mushrooms covered in a velvety smooth and creamy sauce flavored with sherry.
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Ingredients
  1. 8 boneless, skinless chicken breasts
  2. 1/2 cup butter
  3. 8 large mushrooms, sliced
  4. 1/4 teaspoon salt
  5. 1/3 cup all-purpose flour
  6. 1 (14-oz.) can chicken broth
  7. 2 tablespoons light cream
  8. 2 tablespoons sherry (optional)
Instructions
  1. In a large skillet or Dutch oven over medium high heat, in 6 tablespoons melted butter, brown chicken breasts on both sides. Place chicken on a warm platter and set aside.
  2. Add 2 more tablespoons butter to the skillet, over medium heat, cook mushrooms until golden; remove with slotted spoon to platter.
  3. Into drippings, stir salt and flour until blended.
  4. Stir in chicken broth and cream; cook, stirring over medium heat until thickened and smooth.
  5. Place chicken and mushrooms in sauce, cover and simmer 20 minutes or until chicken is tender.
  6. Stir in sherry, if using, a few minutes prior to serving.
Notes
  1. Serve with rice, wild rice, noodles or other pasta.
Adapted from Janice Carlton
Adapted from Janice Carlton
SILVER FOODIE http://www.silverfoodie.com/

This recipe can be cut down easily from 8 servings to a smaller amount although the gravy is so good  that you may want to make the entire amount! The quality of this dish is not affected if the amount of butter used is less than what is specified in the recipe. If you don’t wish to use sherry for flavoring, a tablespoon of lemon juice would be a great substitution.

A Good Friend

A truly good friend is hard to find but I have one in my friend Janice who gave me this recipe! We no longer live in the same town so we don’t see each other very often anymore. When we do get together we just start talking like we’ve seen each other all the time. I hope you have such a friend! There’s a photo below of us having lunch together in July.

If you enjoy the combination of chicken and mushrooms, please check out my recipe for Chicken Paprika by clicking here.

Happy September and Happy Fall!

Remember to Savor the Flavor!


Janet

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Cherry-O Cream Cheese Pie – Retro Recipe

Cherry-O Cream Cheese Pie

Cherry-O Cream Cheese Pie is a luscious mixture of cream cheese, sweetened condensed milk, lemon juice and vanilla extract poured into a graham cracker pie crust and topped with cherry pie filling. The recipe for Cherry-O Cream Cheese Pie is quick, easy to prepare, and there’s no cooking or baking required!

Cherry-O Cream Cheese Pie is a delicious pie any time of year but is particularly wonderful in the summer when you don’t want to heat up the kitchen. Topped with red cherry pie filling, Cherry-O Cream Cheese Pie fits right into the color scheme for Fourth of July, Christmas, and/or Valentine’s Day celebrations.

A Bit of Nostalgia

With Father’s Day coming up I remember that my Dad loved Cherry-O Cream Cheese Pie. It was one of my childhood favorites as well. When Mom prepared it there was never a crumb left over!


The recipe for Cherry-O Cream Cheese Pie was printed on the label of Borden’s Eagle Brand sweetened condensed milk in the 1960’s. It’s been a popular dessert ever since!

The Recipe for Cherry-O Cream Cheese Pie

Cherry-O Cream Cheese Pie
Yields 1
A luscious mixture of cream cheese, sweetened condensed milk, lemon juice & vanilla extract in a graham cracker crust topped with cherry pie filling.
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Ingredients
  1. 1 9" graham cracker crust
  2. 1 8-ounce package Borden's cream cheese, softened
  3. 1 15-oz. can Eagle Brand sweetened condensed milk
  4. 1/3 cup lemon juice
  5. 1 teaspoon vanilla extract
Instructions
  1. In a mixer bowl, beat cream cheese until fluffy.
  2. Gradually add sweetened condensed milk while mixing; stir until well-blended.
  3. Add lemon juice and vanilla extract; blend well.
  4. Pour cream cheese mixture into graham cracker crust.
  5. Chill 2-3 hours before adding cherry pie filling to top of pie.
Notes
  1. Variations: Use other canned pie fillings such as blueberry. Use almond extract instead of vanilla extract with the cherry filling. Use a chocolate pie crust instead of graham cracker crust.
SILVER FOODIE http://www.silverfoodie.com/

Additional Comments

I believe this recipe would be a great choice to for children or teens who want to learn to cook to prepare as one of their first cooking experiences. The steps to preparing Cherry-O Cream Cheese PIe are easy to follow and carry out. First, mix together the cream cheese, sweetened condensed milk, lemon juice and vanilla extract in the bowl of a stand mixer or use a hand mixer to combine these ingredients in a mixing bowl.

Next, pour the cream cheese mixture into the graham cracker pie crust.

Chill the pie for two to three hours before adding cherry pie filling to the top of the pie.

For best results allow the pie to chill for 8 hours or more before cutting. (If you can’t wait, the pie may not be very firm but still good!)

I used almond extract instead of vanilla extract when I made this recipe recently so I garnished the pie with whipped cream and sprinkled some almonds on top. Yummy!

The recipe for Cherry-O Cream Cheese Pie may be varied by using a chocolate crust, using almond extract (or other flavorings) in place of vanilla extract and by using different pie fillings, such as blueberry, for the topping. The possibilities are endless!

Retro or vintage recipes are interesting to me because they are still good recipes and often quite delicious ones but they have been “moved to the back burner” as more current recipes take the spotlight as trends come and go. I hope you enjoy this recipe and would encourage you to also check out an older post I wrote about Sock It to Me Cake, another retro recipe.

Remember to Savor the Flavor!

Janet

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Sock-it-to-me! / A Retro Recipe Revisited

While I was going through some of my old recipes this morning, I came across a recipe for “Sock-it-to-me” cake.  Memories flooded back to me of this cake I enjoyed in the late 1960’s and 1970’s.  Other recipes became trendy as this one faded into memory.  The recipe was in my handwriting … Continue reading →