Lemon chicken-poulet au citron
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Lemon chicken-poulet au citron
  Lemon    Poultry  
Last updated 6/12/2012 1:21:55 AM. Recipe ID 54333. Report a problem with this recipe.
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      Title: Lemon chicken-poulet au citron
 Categories: Poultry, Main dish
      Yield: 4 Servings
      1    (3 1/2-lb) chicken, cut
           -into 8 pieces
      3 tb Chopped fresh chives or
           -green onions
      3 tb Fresh parsley
  1 1/2 tb Chopped fresh tarragon OR
  1 1/2 ts Dried tarragon
  1 1/2 tb Fresh chopped thyme OR
  1 1/2 ts Dried thyme
      2 c  Sliced mushrooms (about
           -6 oz)
      2    Shallots, chopped
    2/3 c  Fresh lemon juice
      2 tb Gin (optional)
           All purpose flour
    1/4 c  (1/2 stick) unsalted butter
    3/4 c  Whipping cream
  Start this recipe the day before serving to allow time for marinating.
  Place chicken in large bowl.  Season with salt and pepper. Sprinkle
  with chives, parsley, tarragon and thyme; toss to coat. Sprinkle
  mushrooms and shallot over chicken. Stir together lemon juice and gin
  and pour over mushrooms and chicken.  Cover and refrigerate
  overnight, turning chicken once.
  Remove chicken from marinade; reserve marinade and mushrooms. Pat
  chicken dry with paper towels.  Place flour in pie plate. Coat
  chicken lightly with flour, shaking off excess. Melt butter in heavy
  large skillet over medium heat.  Add chicken to skillet. Cook until
  brown, about 5 minutes per side. Add marinade with mushrooms and
  herbs and cook 3 minutes. Stir in cream and bring to boil.  Reduce
  heat to low, cover and cook until chicken is cooked through, about
       20    minutes.
  Using slotted spoon, transfer chicken to platter and keep warm. Spoon
  off any fat from surface of cooking liquid. Boil liquid unti
  thickened to sauce consistency, stirring occasionally, about 15
  minutes. Season sauce to taste with salt and pepper. Pour sauce over
  chicken and serve.

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Recipe ID 54333 (Apr 03, 2005)

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