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Category: Chicken
Prep Time: Cook Time: Total Time:
6 cups chicken broth
2 celery ribs, cut in 2 inch pieces
1 large onion, studded with 1 clove
1 carrot, pared and cut in 2 inch segments
1 lemon
1/2 tsp salt
8-10 stems fresh parsley
1/2 bay leaf
3 1/2 lbs boneless, skinless chicken breasts, cut into 1 1/2 inch squares
5 tbsp butter
1/4 cup flour
2 tbsp fresh lemon juice
Ground white pepper
3 egg yolks
1 cup cream
24 mushrooms
2 tbsp butter, do not substitute
1 (10 1/2 oz) pkg frozen peas, cooked
Salt and pepper, to taste
In a saucepan, place first 6 ingredients and bring to a boil; add herbs tied in a cheesecloth, lower heat and simmer 45 minutes. Add chicken pieces and gently simmer for 7-10 minutes. Remove chicken; set aside. Strain broth and reserve.
In a saucepan, melt 5 tbsp butter and flour; stir for 3-4 minutes. Add reserved broth and bring to a boil; simmer over medium heat for 20-25 minutes or until reduced to 4 cups. Stir in lemon juice and white pepper to sauce.
In a small bowl, mix yolks and cream together until well blended. Blend some hot sauce into egg mixture and the return to sauce; cook over low heat, stirring until sauce thickens. Do not boil.
Saute mushroom caps in 2 tbsp butter for 5-6 minutes; sprinkle very lightly with salt and pepper. Add mushrooms, chicken pieces and peas to sauce. (If making ahead, stop here. Cool and refrigerate. Before serving, slowing bring to boiling point in a preheated 350 oven about 30 minutes.)
Return sauce to boiling point and season with salt and pepper. Serve chicken in chafing dish with rice in a separate bowl.
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CHICKEN IN SNOW
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Category: Chicken
Prep Time: Cook Time: Total Time:
6 cups chicken broth
2 celery ribs, cut in 2 inch pieces
1 large onion, studded with 1 clove
1 carrot, pared and cut in 2 inch segments
1 lemon
1/2 tsp salt
8-10 stems fresh parsley
1/2 bay leaf
3 1/2 lbs boneless, skinless chicken breasts, cut into 1 1/2 inch squares
5 tbsp butter
1/4 cup flour
2 tbsp fresh lemon juice
Ground white pepper
3 egg yolks
1 cup cream
24 mushrooms
2 tbsp butter, do not substitute
1 (10 1/2 oz) pkg frozen peas, cooked
Salt and pepper, to taste
In a saucepan, place first 6 ingredients and bring to a boil; add herbs tied in a cheesecloth, lower heat and simmer 45 minutes. Add chicken pieces and gently simmer for 7-10 minutes. Remove chicken; set aside. Strain broth and reserve.
In a saucepan, melt 5 tbsp butter and flour; stir for 3-4 minutes. Add reserved broth and bring to a boil; simmer over medium heat for 20-25 minutes or until reduced to 4 cups. Stir in lemon juice and white pepper to sauce.
In a small bowl, mix yolks and cream together until well blended. Blend some hot sauce into egg mixture and the return to sauce; cook over low heat, stirring until sauce thickens. Do not boil.
Saute mushroom caps in 2 tbsp butter for 5-6 minutes; sprinkle very lightly with salt and pepper. Add mushrooms, chicken pieces and peas to sauce. (If making ahead, stop here. Cool and refrigerate. Before serving, slowing bring to boiling point in a preheated 350 oven about 30 minutes.)
Return sauce to boiling point and season with salt and pepper. Serve chicken in chafing dish with rice in a separate bowl.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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