Chicken fricasse #1

Yield: 4 Servings

Measure Ingredient
1 \N Cooked chicken
1 teaspoon Capers
1 teaspoon Chopped fresh parsley
\N \N Salt & pepper to taste
3 tablespoons Butter
3 tablespoons Flour
3 \N Chicken bouillon cubes (up to)
6 cups Chicken broth
4 tablespoons Fresh cream or
\N \N Evaporated milk
3 \N Egg yolks
1 teaspoon Lemon juice
4 tablespoons White wine

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.


From the <The Bliss of Cooking Returns>, Fort Bliss Officers Wives Club, Ft. Bliss, TX. Downloaded from Glen's MM Recipe Archive, .

Similar recipes