Chicken With Mushrooms, Mustard & Lemon
|Canned chicken broth||6 Cup (96 tbs)|
|Water||3 Cup (48 tbs)|
|Carrots||2 , chopped|
|Stalk celery||1 , chopped|
|Onion||1 Medium, sliced|
|Whole chicken breasts||3|
|Small white mushrooms||1⁄2 Pound|
|Ground pepper||To Taste|
|Flat anchovy fillets||4 , chopped|
|Olive oil||1⁄2 Cup (8 tbs)|
|Freshly ground pepper||To Taste|
Place broth, water, carrots, celery and onion in a large saucepan.
Bring to a boil.
Add chicken breasts.
Cover saucepan and reduce heat.
Simmer 40 to 50 minutes or until chicken is tender.
Wash and dry mushrooms thoroughly and slice thin.
Remove chicken from broth, reserving broth for other uses.
Set chicken aside until cool.
Bone and skin cooled chicken.
Slice meat into thin strips.
Place sliced chicken in a large salad bowl.
Add sliced mushrooms.
Combine mustard, lemon juice and salt and pepper in a small bowl.
Add anchovies and oil; mix to blend.
Taste and adjust anchovy dressing for seasoning, then pour over chicken mixture.