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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 2 | breasts, bone removed | chicken breast halves, boneless, skinless | 1 | tablespoon | parsley, chopped | 4 | cups | stock, beef, home-prepared | 2 | cups pieces or slices | raw sliced mushrooms | 1/4 | teaspoon | lemon juice | 4 | tablespoons | butter | 3 | tablespoons | all-purpose flour | 1/4 | cup, fluid (yields 2 cups whipped) | heavy cream | 1 | teaspoon | Lemon zest | 1 | package (10 oz) | Onions, frozen, whole, unprepared | 1/2 | package (10 oz) | Onions, frozen, whole, unprepared | 1 | medium (approx 2-3/4" long, 2-1/2" dia) | green peppers, thinly sliced | 1 | teaspoon chopped | Chives | 1/8 | teaspoon | Paprika |
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Steps
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Sequence
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Step
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| | 1 | Preheat oven to 150 Degrees f. | | 2 | Place chicken breasts in a suate pan. Sprinkle with parsleyand pour in chicken stock;bring to boil. Partly cover and cook 8 to 10 minutes over medium heat. | | 3 | Add Mushrooms and lemon juice; continue to cooking 3 minutes. | | 4 | Remove chicken and mushrooms from pan; keep hot in oven and reserve 2 cups of cooking liquid. | | 5 | Heat 3 tbsp butter in saucepan. when hot add flour and mix; cook 1 minute. | | 6 | Add 2 cups of reserved cooking liquid and seasonwith white papper;cook 5 minutes over medium heat. | | 7 | Pour in cream and lemon rind; season with paprika. Continue cooking sauce 2 minutes. | | 8 | Meanwhile quickly heat 1 tbsp butter in frying pan. When hot saute onionsand green pepper for about 3 to 4 minutes. | | 9 | Arrange chicken on serving platter and pour sauce over top. |
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