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Ann_T · December 17, 2017

I really enjoy cooking dinner in the morning. Lots of time to cook when you wake up between 3:00 AM and 4:00 AM and don't have to leave for work until 9:30.

I had planned on making this for dinner Friday night, but wasn't really hungry and Moe was happy with a glass of wine and some cheese and baguette. So.........

I made it for breakfast Saturday.

Chicken Breasts Perigord. An old favourite. I've been making this recipe for almost 30 years. It is a Lucy Waverman recipe from her 1989 Seasonal Canadian Cookbook.

A mushroom Duxelle is stuffed under the skin.

Served with Stuffed Zucchini Tambourines and fried potato balls. Fried them instead of making Potato Parisienne the traditional way.

Ann_T · December 17, 2017

I really enjoy cooking dinner in the morning. Lots of time to cook when you wake up between 3:00 AM and 4:00 AM and don't have to leave for work until 9:30.

I had planned on making this for dinner Friday night, but wasn't really hungry and Moe was happy with a glass of wine and some cheese and baguette. So.........

I made it for breakfast Saturday.

Chicken Breasts Perigord. An old favourite. I've been making this recipe for almost 30 years. It is a Lucy Waverman recipe from her 1989 Seasonal Canadian Cookbook.

A mushroom Duxelle is stuffed under the skin.

Served with Stuffed Zucchini Tambourines and fried potato balls. Fried them instead of making Potato Parisienne the traditional way.

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Ann_T

Ann_T

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