Patti Hilton of Barefoot Bistro Brings New Recipe to Carolina AM

1 head Cabbage

1 Red Onion

1/3 cup Sugar

1 cup Oil

1 cup Vinegar

2 TBSP Sugar

1/2 tsp dry Mustard

1/4 TBSP Salt

1/4 TBSP Pepper

Slice Cabbage & Onions thinly. Toss with 1/3 cup Sugar. In a saucepan bring remaining ingredients to a boil. Pour boiling mixture over Cabbage & Onions and let sit for 5 minutes, then mix. Chill before serving.

4 (skin on) Breasts

1 1/2 oz Clarified Butter

(as needed) Flour

Salt & Pepper to taste

Preheat saute pan, add clarified Butter & heat til it simmers. Season Chicken with salt, pepper, and flour (shaking off excess flour).

Place Chix skin down in pan& cook til golden 3-5 min. Flip and repeat. Remove to baking sheet and cook in oven 350 degrees 5-7 min.

2 oz Shallot, minced

12 oz. Mushrooms washed & sliced. In same saute pan over med heat cook shallots & Mushrooms 3-5 min. 1/2 cup Chardonnay to deglaze the pan. (Reduce the wine by 1/2) Add 3 oz Chicken stock and reduce by half. Then add 6 oz Heavy Cream And reduce til the sauce coats the spoon. Season with Salt & Pepper. Add 1 TBSP Parsley to the sauce.