Burgundy Meat Balls(Serves 6)

  1. Cut each chicken breast into halves along the breastbone line. Remove the filet mignon, the finger size muscle on the back of each half.
  2. Reserve for another use.
  3. Flatten each breast half or supreme by pressing it gently with the palm of your hand.

ground beef, bread crumbs, onion, cornstarch, allspice, egg, light cream, salt, oil, flour, water, red wine, salt, pepper, chicken breasts, sweet butter, yellow onion, raspberry vinegar, chicken stock, heavy cream, tomatoes, fresh raspberries

Taken from www.cookbooks.com/Recipe-Details.aspx?id=842480 (may not work)

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