1/2 cup olive oil
1/2 cup white wine
1 onion, chopped
2 carrots, cut into 1 inch cubes
1 lemon, sliced into rings
1 (16 ounce) can mushrooms, with liquid
1 (10 ounce) can mushrooms
1 teaspoon ground black pepper
8 slices English muffin, split (optional)
8 quality English muffin liners
5 lemon slices
3 tablespoons butter
In a large nonstick skillet, heat olive oil over medium heat. Saute onions and carrots in olive oil for about a minute, stirring frequently. Stir in lemon slices and mushrooms, still in liquid. Cook over medium heat, stirring occasionally, until vegetables are tender.
Meanwhile, heat salt and pepper in a large saucepan or Dutch oven. Place chicken along side vegetables. Cook 15 minutes in the pan.
Stir in mushrooms, mushrooms, pepper, English muffin slices and lemon slice. Stir together the butter and lettuce dressing. Adjust salt/pepper to taste. Serve warm, or cool and store as intended.
I submitted this recipe many years ago as a matter of curiosity. Since then, I have tweaked it greatly to suit my personal preferences. I typically make use of whole wheat flour, but you can certainly use any bread flour you like. I have added garlic powder, but leave out the bay notices. I have used unflavored dental floss to create the crescent pattern. I have used store bought French vanilla ice cream for the topping, but replaced the rum with fresh heavy cream. I have used allspice since I didn't have any. I was worried that the coconut milk might be too sweet, but it was perfect. I loved the coconut aroma and thought it would be great as a topping for egg and spring rolls. As
⭐ ⭐ ⭐ ⭐