Chicken Amandine
1/4 pound of mushrooms, sliced
1/3 cup of diced green pepper
4 tablespoons of butter
1/3 cup of flour
2 cups of chicken broth
1 cup of light cream
1/8 teaspoon of salt
1/8 teaspoon of nutmeg
a dash of pepper
2 cups of diced cooked chicken
3 tablespoons of sherry
1/3 cup of diced pimento
1/2 cup of toasted almonds
Sauté mushrooms and peppers in butter for 5 minutes. Add flour, blend until smooth. Stir in broth and cream slowly. Add salt, pepper, nutmeg an chicken. Simmer for 3 minutes. Add sherry and pimento. Sprinkle with almonds. Serve in shells with pimento garnish or on toast points
|
Chicken Cookbooks
|
|
