INGREDIENTS
4 chicken breasts, skinned and split
salt and pepper
1/2 lb sliced mushrooms
1/4 cup butter
2 Tbl sherry
2 Tbl flour
1 1/2 cups chicken stock
1 Tbl tomato paste
1 bay leaf
1 tsp dried chives
2 pkgs frozen lobster tails, cooked
3 ripe tomatoes
DIRECTIONS
Salt and pepper each piece of chicken. Heat 1/4 cup butter in large skillet. Add the breasts and brown. Spoon the sherry over the chicken. Remove the chicken and place in shallow baking dish, cover with foil and bake at 300 degrees for 30 minutes until tender. To the skillet add 1/2 lb sliced mushrooms and sauté. You might have to add a little more butter. Now blend in the flour. Add the stock and simmer stirring until thickened. Season with tomato paste, bay leaf, chives 1/2 tsp salt and 1/8 tsp pepper. Simmer slowly for 15 minutes. Remove lobster meat from shells and cut in bite size pieces. Add the lobster to the sauce along with the ripe tomatoes, cored and quartered. Simmer all 5 – 8 minutes more until everything is hot. Serve chicken breasts on a large platter topped with sauce. Serves 8.