Saute Of Chicken
|Chopped parsley||1 Tablespoon|
Cut the chicken in convenient pieces, and brown over a high heat in 6 tablespoonfuls of butter, turning them frequently.
Add salt and pepper; cover the pan, and leave to simmer for 35 to 40 minutes, shaking the pan from time to time.
Take out the pieces of chicken as they are done, draining them and putting them in a dish to keep hot.
Now add 2 tablespoonfuls of butter and fry the finely-chopped mushrooms in it gently for 10 minutes, adding 4 or 5 tablespoonfuls of stock or white wine.
Add further the finely chopped shallots, and let them fry for a minute.
Add the juice of the lemon, and pour this sauce over the chicken.
Sprinkle with chopped parsley just before serving very hot.
The remains of this dish may with advantage be served cold.
Pieces of chicken done in this way may also be served as follows.
First dip them in fine white breadcrumbs, then in beaten egg, and finally once more in breadcrumbs; then fry them quickly in deep fat and serve them with fried parsley.