Chicken fricasse #1
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Cooked chicken | |
| 1 | teaspoon | Capers |
| 1 | teaspoon | Chopped fresh parsley |
| Salt & pepper to taste | ||
| 3 | tablespoons | Butter |
| 3 | tablespoons | Flour |
| 3 | Chicken bouillon cubes (up to) | |
| 6 | cups | Chicken broth |
| 4 | tablespoons | Fresh cream or |
| Evaporated milk | ||
| 3 | Egg yolks | |
| 1 | teaspoon | Lemon juice |
| 4 | tablespoons | White wine |
Directions
Cook chicken with salt, pepper & bouillon cubes. When cooked, remove chicken & cut into big slices. Then take butter & flour & fry until golden.
Add broth until it gets to a smooth sauce. Boil for about 10 minutes.
Remove from heat. Add beaten egg yolks with cream plus white wine, lemon juice & capers. Let chicken get hot in the sauce but don't boil again. You can also add asparagus, mushrooms or lobster tails. Serve on a bed of rice or with potatoes.
MRS WILLIE (MEIKE) MOORE
From the <The Bliss of Cooking Returns>, Fort Bliss Officers Wives Club, Ft. Bliss, TX. Downloaded from Glen's MM Recipe Archive, .