Meat
and Poultry:
Chicken
Raphael Weill
from
the Houston Junior
League Cookbook
INGREDIENTS:
3
pounds frying chicken pieces
2
teaspoons salt
1/4
teaspoon white pepper
1/4
cup butter
1
package frozen artichoke hearts, thawed and drained
1
package frozen whole mushrooms, thawed and drained
2
teaspoons chopped onion
1/8
teaspoon thyme
1
cup heavy cream
1/4
cup dry sherry
2
tablespoons water
1
tablespoon flour
TO
PREPARE:
Sprinkle chicken with 1-1/2
teaspoons of the salt and white pepper; brown evenly in butter in skillet
over medium heat. Drain butter from pan. Add artichoke hearts,
mushrooms, onion, thyme, cream and sherry. Cover and cook over low
heat 25 minutes or until chicken is tender. Remove chicken and vegetables
to a platter and keep warm. Combine water, flour and remaining 1/2
teaspoon salt; mix to form a smooth paste. Gradually add to cream
mixture in skillet. Cook and stir over low heat until thickened and
smooth. Continue to cook about 5 minutes, stirring occasionally.
Serve sauce over chicken.
SERVES
4
Copyright 1992 The Junior
League of Houston, Inc. All rights reserved.
Visit The
Junior League of Houston web site to purchase copies of the Houston
Junior League Cookbook and other fine cookbooks, or call
(713) 627-COOK.
The Junior League of Houston,
Inc. is an organization of women committed to promoting voluntarism, developing
the potential of women and to improving the community through the effective
action and leadership of trained volunteers. Its purpose is exclusively
educational and charitable. All proceeds from League fundraising
efforts, including from the sale of the Houston
Junior League Cookbook, are returned to the community.
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