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Chicken With Mushroom Sauce

chef.alexande's picture
Ingredients
  Chicken joints 4
  Chopped fresh thyme 1⁄2 Teaspoon
  Chopped fresh marjoram/Chopped fresh rosemary 1⁄2 Teaspoon
  Salt 1 Teaspoon
  Pepper 1 Pinch
  Chopped chives 1 Teaspoon
  Dry sherry 5 Tablespoon
  Butter 1 1⁄2 Gram (38 Gram)
  Flour 1 Ounce (25 Gram)
  Milk 1⁄2 Pint (250 Milliliter)
  Lemon 1⁄2 , juiced
  Mushrooms 6 Ounce, sliced (150 Gram)
Directions

MAKING
1) Take a large, deep casserole and arrange the chicken pieces.
2) Spatter the herbs, chives, seasoning, and sherry over the chicken pieces.
3) Add with 12 1/2 g (5 oz.) or 1 tablespoon of butter cubes.
4) Wrap the mouth of the casserole with an aluminium foil or place a lid and bake it in 180°C, 350°F or Gas Mark 4 for about 45 minutes.
5) In a saucepan, take the remaining butter and melt it in low flame. Add flour and stir it continuously for a minute.
6) Stir in the milk and bring the sauce to a boil.
7) Add the chicken juice, lemon juice and mushrooms and simmer it for about 2 minutes until done.

SERVING
8) Serve hot.

TIPS
To freeze the chicken, store it in a rigid container.
Drizzle the sauce, cover the lid with a pan and set aside to cool.
Now label it and put it in a refrigerator.
To thaw the chicken and serve, keep it overnight in the refrigerator.
Place it in a saucepan and simmer it mildly for 15 minutes.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Baked
Dish: 
Sauce
Ingredient: 
Chicken
Interest: 
Everyday
Preparation Time: 
20 Minutes
Cook Time: 
45 Minutes
Ready In: 
65 Minutes
Servings: 
4

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