Poulet saute au citron (chicken)

Yield: 6 servings

Measure Ingredient
1 pounds - 4 lb chicken;
½ pounds Butter -=OR=-
½ pounds Margarine;
2 teaspoons Lemon juice;
1 cup Thin cream;
\N \N Salt & pepper TO TASTE
1 large Lemon
1 small Orange
2 tablespoons Sherry;
1 tablespoon White wine;
\N \N Cheese; grated

Cut chicken in pieces. Brown all over in foaming butter. Cover.

Continue sauteing over slow fire until nearly cooked. Remove chicken and stir in sherry and white wine into the pan. Add grated orange and lemon rind, lemon juice and season with salt and pepper.

Increase heat and stir in cream slowly. Put the chicken back. Toss for a few minutes. Arrange on serving dish. Pour over sauce from pan. Sprinkle with grated cheese. Decorate with lemon and butter.

Brown under broiler and serve immediately. Serve 6. This delicious main course may be prepared in advance and heated before serving. We suggest garlic bread and tossed salad as accompaniment.

Source: Trifles to Truffles

Brought to you and yours via Nancy O'Brion and her Meal-Master.

Submitted By NANCY O'BRION On 10-18-95

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