Sunrise Chef: Lisa Fish
The Stony Run Inn & Grill in Kempton will treat your taste buds to authentic German and Austrian foods. Chef Lisa Fish joined 69 News at Sunrise with some of her specialties.
4 CHICKEN BREASTS
SAUTE AND SET ASIDE
2 CUP BEEF BROTH
1 TBSP TOMATO PASTE
2 TBSP PAPRIKA
1 TSP FRESH BASIL
1 BAY LEAF
1/4 CUP HEAVY CREAM
2 TBSP SOUR CREAM
SIMMER ALL INGREDIENTS AND REDUCE TO GET A THICKER CONSISTENCY.
ONCE REDUCED ADD HEAVY CREAM AND SOUR CREAM AND REDUCE TO A GRAVY LIKE CONSISTENCY
ADD IN SAUTEDD CHICKEN BREASTS TO WARM THEM IN THE SAUCE.
PLACE OVER SPAETZLES AND SERVE.
2 LBS VEAL TOP ROUND
1 1/2 CUPS BROWN GRAVY
1/2 CUP HEAVY CREAM
1 LB MUSHROOMS ( USE YOUR FAVORITE KIND)
SALT AND PEPPER TO TASTE.
SLICE YOUR VEAL THIN AND POUND FOR TENDERNESS SAUTE ON LOW HEAT UNTIL HALF WAY DONE, ADD MUSHROOMS BROWN GRAVY AND HEAVY CREAM.
LET IT REDUCE UNTIL IT THICKENS AND SERVE WITH SIDE OF YOUR CHOICE.
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