Chicken & Mushrooms in Cream Sauce |
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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 4 |
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This dish without a doubt is elegant enough to serve at your next dinner party. Ingredients:
6 chicken legs or 8 chicken wings or 4 chicken thighs (or a combo of all) |
1 tablespoon fresh parsley |
4 cups cold chicken stock (i use the boullion) |
1/2 lb small fresh mushrooms |
1 -1 1/2 teaspoon fresh lemon juice |
4 tablespoons butter |
3 tablespoons flour |
1/4 cup heavy cream, such as whipping cream |
1 tablespoon fresh lemon rind, finely chopped |
1 onion, chopped |
1 green pepper, thinly sliced |
1 teaspoon chives, chopped |
salt and pepper |
paprika |
Directions:
1. DO NOT let this dish simmer as it will develop a burnt taste!
2. Place chicken in a pan.
3. Sprinkle with parsley; pour in chicken stock.
4. Bring to a boil; cover and cook over medium heat until chicken in no longer pink- 15-20 min.
5. Add mushrooms and lemon juice; continue to cook 3 min.
6. Remove chicken and mushrooms from pan; set aside and keep warm.
7. Reserve 2 cups cooking liquid.
8. In sauce pan, heat 3 tsbp.
9. butter; when hot whisk in flour and cook 30 seconds.
10. Slowly whisk in reserved cooking liquid and season generously.
11. Cook 5 min.
12. over medium heat.
13. Pour in cream and lemon rind; season with paprika.
14. Meanwhile, saute onion and green pepper in remaining butter for 3-4 min.
15. Season well.
16. Mix onions,green pepper, and mushrooms into sauce.
17. Pour over chicken.
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