Sauce for chicken aloha

Yield: 1 Servings

Measure Ingredient
1 \N Chicken leg and bones from
\N \N Chicken breasts
½ tablespoon Paprika
2 tablespoons Olive oil
½ cup Mushroom stems
1 tablespoon Flour
½ cup Brown gravy
½ cup Sour cream
\N \N Lemon juice
\N \N Salt and pepper
\N \N The Greenbrier Hotel, White Sulphur Springs,

Cut leg of chicken and breast bones in pieces. Heat oil with paprika in frying pan; add chicken and cook slowly, covered for 30 min., turning once or twice.

Add mushroom stems and cood 10 min. more. Then add flour, smoothing it in to prevent lumps. Add sour cream and cook slowly--do not boil--until juices are well mixed. Add brown gravy, boil, and season with salt, peppper, and lemon juice. Strain and serve with the breasts.

Serve on silver platter topped with a sugar glazed pineapple ring and garnished with wild rice.


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