Breasts with Mushroom Sauce
This was a specialty of the Hotel Duluth's Black Bear Lounge.
4 boneless chicken breasts
4 cups fresh mushrooms, sliced
1 cup onions, chopped
2 quarts chicken stock
1 cup flour
1 cup butter
Dust the chicken in seasoned flour. And saute in some butter until golden
brown. Put aside. Saute the mushrooms and onions, add the chicken stock.
Make roux of the 1 cup flour and 1/2 cup butter and cook it for 7 or
8 minutes, stirring constantly. Add slowly to the stock mixture, cook
until thick. Pour over chicken in baking pan and bake at 350° for
25 minutes. Some of the sauce may be reserved to pour over chicken when