"When I go to a restaurant, I always ask for a chicken and an egg, to see which comes first."--Unknown

Chicken with Herbed Cream Sauce Recipe

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This recipe for Chicken with Herbed Cream Sauce, by , is from The Allen Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Eleanor & Dale Mueller
Added: Sunday, February 24, 2008

Category:
Category:

Ingredients:  
Ingredients:  
3 lbs cut-up chicken
2 tablespoons butter
1 tablespoon oil
salt
pepper
2 tsp dried herbs: a mixture of thyme, basil, and tarragon
1 tablespoon minced shallot or green onions
cup dry vermouth or white wine.
1 cup whipping cream.

Directions:
Directions:
Dry each piece of chicken thoroughly. Place the oil and butter in skillet over moderately high heat (360 for electric skillet). Brown to a golden color on one side; turn and brown on the other side. Remove browned pieces. Season with salt, pepper and optional herbs. When all of the chicken has been browned, return the pieces to the skillet. Turn the heat down (300) and cook for about 25 minutes, turning and basting 2 to 3 times. When done, remove the chicken to a warm platter and keep warm. Remove all but 1 tablespoon of fat from the skillet. Sir in the shallots or onions and cook slowly for 1 minute. The add the vermouth or wine and boil it rapidly down to about 3 tablespoons, scraping up coagulated cooking juices. Add the cream and boil down until it has thickened slightly. Correct seasoning. Add additional herbs, if desired. Pour the sauce over the chicken. Serve.

Personal Notes:
Personal Notes:
This is one of our family's favorite dinners. Good served with 'White and Wild Rice'. You can also substiture boneless, skinless chicken breasts for the whole chicken if you prefer.

 

 

 

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