Broiled Chicken Maintenon
|Broiling chickens||2 Small, split into half|
|Freshly ground black pepper||To Taste|
|Butter||1⁄2 Cup (8 tbs)|
|Lemon||1⁄2 , juiced|
|Sliced mushrooms||1 Cup (16 tbs)|
|Cooked tongue||1⁄2 Cup (8 tbs), cut into thin slices|
|Toast rounds||8 Large, buttered|
|Dry white wine/Sherry||1⁄2 Cup (8 tbs)|
|Chopped parsley||1 Teaspoon|
1. Rub the chicken with the lemon and sprinkle with salt and pepper.
2. Heat half the butter in a skillet and add the lemon juice. Broil the chicken under a preheated broiler, basting occasionally with the lemon butter, until tender, about fifteen minutes on each side. Cut into quarters, transfer to a warm platter and keep hot until ready to serve.
3. Meanwhile in a skillet heat one tablespoon of the remaining butter, add the chicken livers and cook briefly. Remove and slice. Heat the remaining butter in the pan, add the mushrooms, tongue and thyme and cook slowly ten minutes. Spread the mixture on the toast rounds and top each round with a quarter of chicken.
4. Pour the drippings from the broiling pan into a saucepan, add the wine and bring to a boil. Correct the seasonings, add the chicken-liver slices and heat thoroughly. Pour over the chicken and sprinkle with parsley.