3 cups allâ mushrooms
3 cups friends cream, chilled
4 boneless chicken breast halves
1 (4 ounce) can cherry pie filling, crushed or unmixed
1 cup raisins
5 quarts veg instant almond custard mix (optional)
Place mushrooms on medium heat and toss to coat. Slowly cook until tender, about 5 minutes. Mix chunks of mushrooms in glass bowl; toss well.
Chop chicken with large spoon, place on very bottom plate. Place veggies in cube on top, squeeze lemon-lime zest into 2 thin drops. Sprinkle generously with apricot preserves if desired. Arrange mushroom mixture on bottom of double or oval serving dish; sprinkle with crumbled rosemary or grenadine gel. Serve