Click here to advertise on CatholicCulture.org

Catholic Recipe: Chicken Sauterne

    INGREDIENTS

  • 2 frying chickens, cut up
  • 6 Tablespoons butter or margarine
  • 3 Tablespoons flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon paprika
  • 1 Tablespoon instant minced onion
  • 1/4 teaspoon Tabasco
  • 1/2 teaspoon Worcestershire sauce
  • 1/2 teaspoon celery salt
  • 1/4 teaspoon powdered oregano
  • 1 cup chicken broth, strained
  • 1 cup sautérne
  • 1 cup light cream
  • 1 pound mushrooms
  • butter or margarine
  • 1 package frozen green peas, cooked
  • Details

  • Serves: 8
  • Prep Time: 2 hours
  • Difficulty: N/A
  • Cost: n/a
  • For Ages: n/a
  • Origin:

Chicken sauterne is a wonderful entree to serve for a First Communion brunch.

DIRECTIONS

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
Subscribe for free
Click here to advertise on CatholicCulture.org

Recent Catholic Commentary

Smaller Church, Bigger Faith, 3: Ecclesiastical Discipline April 17
The Holy Spirit and Evangelization: A Primer April 16
Journey to the Sun: A Strange Biography of Junípero Serra April 16
Russia's demographic recovery + US demographic decline = danger April 16
James Carroll strikes (at the Church) again April 16

Top Catholic News

Most Important Stories of the Last 30 Days
Pope Francis's Easter Message 'Urbi et Orbi' (To the City and the World): full text, link to video CWN - 15 hours ago
Pope Francis: Easter Vigil homily (full text) CWN - 15 hours ago