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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
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