Chicken Parisienne Recipe
Ingredients
1 2 1/2 lb. frying chicken, cut up
3 tbsp. butter
2 c. sliced fresh mushrooms
1 tsp. seasoning salt
1 tsp. fine herbs
1 c. white dinner wine
1 tbsp. cornstarch
1/4 c. water
Directions
Wipe the chicken pieces with a paper towel.
You may remove the skin from the chicken.
Melt butter in a large frying pan.
Saute mushrooms until deep golden brown.
Remove mushrooms and reserve.
Brown chicken in butter until deep golden brown.
Sprinkle with seasoning salt during the browning.
Crush the herbs over chicken; add wine.
Cover and simmer 25 minutes or until tender.
Stir cornstarch into water until smooth; blend mixture into chicken liquid.
If liquid has cooked down too much, add a little more wine.
Add mushrooms and stir until sauce thickens and boils.
Pour over chicken which has been put into a serving dish.
You may remove the skin from the chicken.
Melt butter in a large frying pan.
Saute mushrooms until deep golden brown.
Remove mushrooms and reserve.
Brown chicken in butter until deep golden brown.
Sprinkle with seasoning salt during the browning.
Crush the herbs over chicken; add wine.
Cover and simmer 25 minutes or until tender.
Stir cornstarch into water until smooth; blend mixture into chicken liquid.
If liquid has cooked down too much, add a little more wine.
Add mushrooms and stir until sauce thickens and boils.
Pour over chicken which has been put into a serving dish.
Questions, Comments and Reviews
Related Recipes
By Same Chef
Chef
