Catholic Recipe: Chicken Sauterne
Chicken sauterne is a wonderful entree to serve for a First Communion brunch.
Simmer chicken in water to cover until tender. Reserve 1 cup broth. Remove skin and bones, leaving chicken meat in fairly large pieces. Melt butter or margarine. Blend in flour, salt, and paprika. Add next 5 ingredients; mix well. Combine chicken broth and sautérne; add. Cook and stir over low heat until thickened. Cool. Stir in cream. Cook mushroom caps in additional butter or margarine until tender and golden brown. Add to sauce with peas and chicken. Serve with Green Rice (see recipe). Makes 8 servings.Recipe Source: Cook's Blessings, The by Demetria Taylor, Random House, New York, 1965