Chicken and Mushrooms in a Cream Sauce |
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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 6 |
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A combination of chicken, mushrooms, garlic,lemon, cream and herbs, with a touch of sherry, gives this dish a mix of flavours that compliment each other beautifully to deliver a delicately flavoured dish. Ingredients:
1 1/2 kg chicken |
1/2 lemon, juice of |
2 tablespoons butter |
2 garlic cloves, crushed |
75 ml sweet sherry |
230 g mushrooms, sliced |
1 1/2 tablespoons butter |
2 tablespoons flour |
3/4 cup milk |
1/4 cup cream |
1 carrot |
1 slice onion |
1 teaspoon thyme |
1 teaspoon parsley |
1 bay leaf |
Directions:
1. Cut the chicken into portions and coat with the lemon juice, rubbing in well.
2. Melt the butter in a heavy bottomed saucepan and brown the chicken.
3. Add the sherry and garlic.
4. Cover with a lid and cook on low heat for about an hour.
5. Just before serving add the mushrooms and cook for another 5 minutes.
6. Remove to a serving dish and keep warm.
7. retain the cooking liquid.
8. Bechamel Sauce:.
9. Add carrot and slice of onion,thyme,parsley and bayleaf to milk.
10. Bring to the boil in a small saucepan and remove from cooktop.
11. replace the lid and allow to steep for at least half an hour.
12. strain through a sieve and discard vegetables and herbs.
13. melt the butter, add the flour and mix, then add the milk to make the bechamel sauce.
14. season to taste with salt & pepper.
15. Add the bechamel sauce to the chicken cooking liquid and simmer for 2 minutes.
16. add the cream and pour this delicious sauce over the chicken and serve.
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