Broiled Chicken Maintenon Recipe
I am sure we both will agree that this Broiled Chicken Maintenon is simply delicious And I am double sure that this recipe of Broiled Chicken Maintenon makes it super delicious. A good way to use up Chicken is to make some irresistible Broiled Chicken Maintenon. There is no bigger sin than reading this recipe of Broiled Chicken Maintenon and not trying it out.
Ingredients
2 small broiling chickens, split in half
1/2 lemon
Salt and freshly ground black pepper to taste
1/2 cup butter
Juice of 1/2 lemon
2 chicken livers
1 cup sliced mushrooms
1/2 cup cooked tongue, cut in thin slices (optional)
1/2 teaspoon thyme
8 large rounds toast, buttered
1/2 cup dry white wine or sherry
Chopped parsley
Directions
1. Rub the chicken with the lemon and sprinkle with salt and pepper.
2. Heat half the butter in a skillet and add the lemon juice. Broil the chicken under a preheated broiler, basting occasionally with the lemon butter, until tender, about fifteen minutes on each side. Cut into quarters, transfer to a warm platter and keep hot until ready to serve.
3. Meanwhile in a skillet heat one tablespoon of the remaining butter, add the chicken livers and cook briefly. Remove and slice. Heat the remaining butter in the pan, add the mushrooms, tongue and thyme and cook slowly ten minutes. Spread the mixture on the toast rounds and top each round with a quarter
of chicken.
4. Pour the drippings from the broiling pan into a saucepan, add the wine and bring to a boil. Correct the seasonings, add the chicken-liver slices and heat thoroughly. Pour over the chicken and sprinkle with parsley.
2. Heat half the butter in a skillet and add the lemon juice. Broil the chicken under a preheated broiler, basting occasionally with the lemon butter, until tender, about fifteen minutes on each side. Cut into quarters, transfer to a warm platter and keep hot until ready to serve.
3. Meanwhile in a skillet heat one tablespoon of the remaining butter, add the chicken livers and cook briefly. Remove and slice. Heat the remaining butter in the pan, add the mushrooms, tongue and thyme and cook slowly ten minutes. Spread the mixture on the toast rounds and top each round with a quarter
of chicken.
4. Pour the drippings from the broiling pan into a saucepan, add the wine and bring to a boil. Correct the seasonings, add the chicken-liver slices and heat thoroughly. Pour over the chicken and sprinkle with parsley.
