Chicken Mingo Flats

This recipe had its origin on a winter's day when no one wanted to go off the mountain to a grocery store, and so what was on hand was put together.

9 boneless, skinless chicken breasts
10-12 carrots cut into 2-3 inch julienne strips
3 leeks, sliced
12 oz mushrooms, thickly sliced
Basil, salt, pepper, Wondra flour
2 Tbsp butter
¼ cup olive oil
2 cans chicken broth

Prepare the vegetables. Sprinkle the chicken with basil, salt, pepper, & flour on both sides. Heat the mixture of butter & olive oil in a large, deep skillet that can be covered, then sauté the chicken until brown on both sides. Add chicken broth. Layer mushrooms, leeks, & top with carrots. Cover & simmer 1.5-2 hours.

Bommy

Flounder with Leeks

4 flounder fillets
Olive oil
2 leeks, sliced
1 large garlic clove, minced or pressed
2 tsp dried thyme
1 cup vegetable bouillon
1/2 cup dry white wine
1 can diced tomatoes (15 oz)
Salt & pepper

Heat 1-2 tablespoons of olive oil in a heavy skillet. On medium heat, sauté the sliced leeks and garlic until tender, about 5 minutes. Add the thyme, bouillon and wine and bring to a boil. Add the can of tomatoes (including the liquid) and let the sauce simmer until thickened. Add salt and pepper to taste.

Lightly flour the skin side of the flounder fillets. Heat 1-2 tablespoons of olive oil in a skillet on medium to high. Fry the fillets skin side down until almost cooked through - 4 to 5 minutes. Then turn the fillets over for about a minute to finish cooking. Put each fillet on a dinner plate, cover with the sauce, and serve with rice. Serves 4.

Goppie