YIELD
6 servingsPREP
25 minCOOK
60 minREADY
125 minIngredients
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.
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