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Cinnamon Mornings and Chocolate Dreams
Whether you're hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.
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Ingredients: 4 5 ounce trout fillets, dredged in flour 1/4 c. butter 1/4 lb. mushrooms 1 T. flour 3/4 c. white wine 1/4 c. chicken broth chopped parsley for garnish Instructions: Melt butter in a large skillet. Add floured trout fillets, skin side up, and saute over medium heat until golden brown, about 5 minutes. Flip over and continue cooking until center is opaque and fillets are cooked through about 1 minute more. Remove to a heated platter and keep warm while preparing sauce. Add sliced mushrooms to pan drippings, adding a little more butter if necessary. Saute 2 minutes. Sprinkle flour over the top and stir. Add the wine and broth and mixing well, bring it to a gentle boil. When entire surface is bubbly, sauce is done. Spool over the warm trout. Garnish with chopped parsley and serve. |
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