Chicken in Cream
Yield
4 servingsPrep
10 minCook
50 minReady
60 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
sweet vidalia onions
|
|
| ¼ | cup |
butter
|
|
| 5 | pounds |
chicken pieces
|
|
| 1 | x |
black pepper
ground |
*
|
| ½ | cup |
heavy whipping cream
|
|
| 1 | cup |
bechamel (white) sauce
|
*
|
| 1 | tablespoon |
tomato paste
|
|
| 1 | pinch |
curry powder
|
*
|
| ½ | teaspoon |
paprika
|
|
| 1 | each |
lemon
juice of |
|
| 1 | pound |
mushrooms
sliced |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
sweet vidalia onions
|
|
| 59 | ml |
butter
|
|
| 2.3 | kg |
chicken pieces
|
|
| 1 | x |
black pepper
ground |
*
|
| 118 | ml |
heavy whipping cream
|
|
| 237 | ml |
bechamel (white) sauce
|
*
|
| 15 | ml |
tomato paste
|
|
| 1 | pinch |
curry powder
|
*
|
| 2.5 | ml |
paprika
|
|
| 1 | each |
lemon
juice of |
|
| 453.6 | g |
mushrooms
sliced |
|
Directions
In a large saucepan, sauté onions in butter for 2 minutes.
Add chicken pieces, salt and pepper to taste and cover with cream.
Simmer, covered, for 30 minutes, stirring occasionally.
Remove chicken pieces and set aside. Keep warm.
Add bechamel sauce and tomato paste to cream sauce and boil for 2 minutes, stirring constantly.
Remove from heat and strain.
Return to saucepan.
Add curry powder, paprika, and lemon juice to sauce and blend well.
Add cooked chicken and mushrooms.
Simmer, uncovered, for 15 minutes.
Serve with rice or boiled potatoes.
