The Watering Hole - Cooking with Chrystal
The Watering Hole / Cooking with Chrystal /

Sautéed Goose Breast Frangelico


  • Goose Breast
  • ½ Cup Butter Milk
  • Flour
  • 2 Sliced Shallots
  • Butter
  • ½ Cup Frangelico
  • ¼ Cup Chicken Stock
  • 1 Portabello Mushroom
  • Jeff's Cooking Chrystals

Pound down the goose breast.

Add the goose to a little bit of  butter milk and let it soak for a minute.

Add butter and the shallots to a pan and let them saute.

Take the goose breast that has been in the butter milk and dredge in flour and Jeff’s seasoning.

Dip the goose breast back into the butter milk and then into the seasoned flour again.

Add the tenderized goose breast in the saute pan with the butter and shallots. Let it cook and then turn it. Then add the portabella mushrooms.

Remember to start on a medium heat and as you add products turn the heat up.

Add frangelico and let it burn off until all the alcohol is gone and add the chicken stock. Add some of Jeff's Cooking Chrystals.

Cook for a bout 10 minutes in the sauté pan.
Serve and Enjoy!


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