Idaho Chicken Scallop
Yield
6 servingsPrep
25 minCook
60 minReady
125 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | tablespoons |
butter
or margarine |
|
| ½ | cup |
celery
with leaves |
|
| 2 | cups |
milk
|
|
| 2 | teaspoons |
salt
|
|
| ½ | teaspoon |
marjoram
dried leaf |
*
|
| 4 | each |
potatoes
|
|
| ½ | cup |
onions
chopped |
|
| 2 | tablespoons |
all-purpose flour
|
|
| 1 | tablespoon |
lemon juice
|
|
| ¼ | teaspoon |
black pepper
|
|
| 2 ½ | cups |
chicken
ooked,cut up |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 45 | ml |
butter
or margarine |
|
| 118 | ml |
celery
with leaves |
|
| 473 | ml |
milk
|
|
| 1E+1 | ml |
salt
|
|
| 2.5 | ml |
marjoram
dried leaf |
*
|
| 4 | each |
potatoes
|
|
| 118 | ml |
onions
chopped |
|
| 3E+1 | ml |
all-purpose flour
|
|
| 15 | ml |
lemon juice
|
|
| 1.3 | ml |
black pepper
|
|
| 591 | ml |
chicken
ooked,cut up |
|
Directions
Melt butter in a saucepan over low heat.
Add onion and celery with leaves; cook until tender.
Blend in flour; stir in milk.
Cook, stirring constantly, until sauce thickens and comes to a boil.
Stir in lemon juice, 1½ teaspoons salt, pepper, marjoram and chicken; remove from heat.
Pare potatoes; cut in very thin slices.
Place sliced potatoes in a greased 1½-quart baking dish ; sprinkle with remaining salt.
Pour chicken sauce over potatoes; cover and bake in preheated 425℉ (220℃). oven 1 hour, or until potatoes are tender.
