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Chicken A La Russe

Fondue.Chef's picture
Ingredients
  Flour 1⁄3 Cup (5.33 tbs)
  Salt 2 Teaspoon
  White pepper 1⁄8 Teaspoon
  Garlic salt 1⁄4 Teaspoon
  Chicken breasts 3 , cut in half
  Butter/Margarine 1⁄3 Cup (5.33 tbs)
  Rosemary 1⁄2 Teaspoon
  Thyme 1⁄2 Teaspoon
  Fresh mushrooms 1⁄4 Pound, sliced
  Dairy sour cream 1⁄2 Pint (1 Cup)
  Chopped chives 1 1⁄2 Tablespoon
  Chopped parsley 1 Tablespoon
Directions

Mix first 4 ingredients; dredge chicken pieces in flour mixture.
Melt butter or margarine in blazer pan of chafing dish or in heavy fry pan over table top butane unit over direct moderate flame.
Brown chicken evenly, turning as needed.
Sprinkle herbs over chicken.
Cover; cook over low direct flame until tender, turning occasionally, 30 to 40 minutes.
Remove cover and crisp chicken; remove pieces from pan and keep warm.
Add mushrooms.
Cook until tender; stir in sour cream and chives.
Heat, stirring gently.
Return chicken pieces to pan; cover and heat.
Before serving sprinkle with parsley and place blazer pan in water jacket.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
French
Course: 
Side Dish
Ingredient: 
Chicken
Interest: 
Party

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