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Chicken Angelique Recipe

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This recipe for Chicken Angelique, by , is from The Sumi Family Cookbook Project, 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!

Sandra Sumi


3 boneless, skinless chicken breasts
salt and pepper
2 Tblsp butter
1 Tblsp oil

1 slice bacon, minced
1 rib celery, chopped fine
6 green onions, chopped fine
1 clove garlic, minced
1 ½ tsp oil
1 ½ c chicken broth
1 Bay leaf
¼ tsp thyme
2 Tblsp flour
2 c milk
1 egg yolk

Prepare sauce by putting bacon, celery, onions, garlic and oil in a large saucepan and sauté until soft. Add broth, bay leaf and thyme. Simmer covered for 15 minutes. Strain broth and discard veggies.

Mix 1 Tblsp flour in ½ c milk and stir into broth. Simmer, stirring often until it begins to thicken. Mix second Tblsp flour in another ½ c milk, stir in, simmer until thickens. Add the rest of the milk and quickly stir in egg yolk. Add mushrooms and simmer, stir often until the consistency of heavy cream. (If necessary, add cornstarch)

Cut chicken into 2" pieces. Sprinkle generously with salt and pepper. Dust with flour. Heat oil and butter until sizzling and quickly cook chicken until golden brown, 3-4 minutes.

Place chicken on platter. Pour sauce over. Sprinkle with parsley and paprika.

Serve hot.

Personal Notes:
Personal Notes:
This was mom-mom's recipe. It dates back at least 50 years. It is one of the only 'fussy' recipes that she made. She didn't like 'fussy'.




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