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Poulet Gilbert

Chicken.Maximus's picture
Ingredients
  Chicken breasts 36 Ounce
  Water 1 1⁄2 Cup (24 tbs)
  Salt 1 Teaspoon
  Chopped celery 2 Cup (32 tbs)
  Onion 1 Large
  Green pepper 1 Medium
  Butter/Margarine 4 Tablespoon
  Flour 2 Tablespoon
  Paprika 2 Teaspoon
  Pepper 1⁄8 Teaspoon
  Dairy sour cream 8 Ounce
Directions

Combine chicken breasts, water, and 1/2 teaspoon of the salt in a large frying pan; heat to boiling; cover.
Simmer 30 minutes, or until chicken is tender.
Remove from broth and cool until easy to handle.
Pour broth into a 1-cup measure; add water, if needed, to make 1 cup.
Pull skin from chicken and take meat from bones; dice meat.
Saute celery, onion, and green pepper in butter or margarine until soft in same large frying pan; sprinkle flour, paprika, remaining 1/2 teaspoon salt, and pepper over top, then stir in; stir in the 1 cup chicken broth.
Cook, stirring constantly, until sauce thickens and boils 1 minute.
Stir in diced chicken and sour cream.
Heat very slowly just until hot.
Serve over cooked noodles, if you wish.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Boiled
Ingredient: 
Chicken

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