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

Mushroom Chicken in Lemon Cream Sauce Recipe

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This recipe for Mushroom Chicken in Lemon Cream Sauce is from Thelma Chapter No. 24, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 cups water
2 1/2 pound (4-6 halves) chicken breast
1 pound mushrooms
3tablespoons butter
2 carrots, finely chopped
1 cup parsley, finely choopped
6 green onions, finely chopped
1 tablespoon lemon rind, grated
2 tablespoon crnstarch
2 cans (13 oz.) evaporated skim milk
1 teaspoon each tarragon and fennel seed
1/4 teaspoon white pepper
2 eggs, beaten
6 tablespoons lemon juice
1/4 cup (2 oz.) pimientos
1 tablespoon paprika
Directions:
Directions:
In large pot, bring 3 cups water to boil. Add skinned chicken, cover, simmer 30 minutes. Remove chicken. Let cool slightly. TCut meat into 1/2 inch cubes. Save broth to cook noodles or rice. Separate mushroom stems from caps and coip stems fine. In a skillet melt butter, saute chopped sterms, carrots, parsley, onions. Ad lemon rind. Cover, simer 5 minutes. Make paste with cormstarch and 1/4 cup milk. Add paste, 3/4 cup milk, herbs, pepper and chicken to skillet. Cover, simmer 20 minutes. Beat eggs and remaining milk, slowly add lemon juice, pimientos. While stirring add some hot sauce to egg mixture, then add this mixture to skillet. Simmer 5 minutes.
Number Of Servings:
Number Of Servings:
6
Personal Notes:
Personal Notes:
Serve over noodles, rice, or toast.

 

 

 

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