Capitolade Of Chicken
|Garlic||1 Clove (5 gm), crushed|
|Sliced mushrooms||1 Cup (16 tbs)|
|Stock/Leftover chicken gravy||1 Cup (16 tbs)|
|Shallots||1 Tablespoon, finely chopped|
|White wine||1⁄3 Cup (5.33 tbs)|
|Cooked chicken||2 Cup (32 tbs), diced|
|Chopped onion||2 Tablespoon, chopped|
|Melted butter||2 Tablespoon|
|Chopped parsley||1 Tablespoon, chopped|
Cook onions in melted butter until limp.
Stir in shallots, garlic, and mushrooms.
Cook over a low heat about 5 minutes, then stir in flour until smooth.
Add wine and stock.
Cook until sauce bubbles, then reduce heat and simmer gently for 10 minutes.
Stir in diced chicken and season to taste.
Spoon into serving dish and sprinkle with chopped parsley.