Recipe Talk

I hope someone out there can help me! I have most of my collection of Great American Recipe cards, but our absolute favorite was taken by Katrina (because I kept it where I could easily get to it, and not in the box where I should have ... *sigh*). I don't remember the card number, but the recipe is "New Orleans Chicken". If anyone has this recipe, I would surely appreciate your sharing it. We have so missed that wonderful dish. Thanks!

GREAT AMERICAN RECIPE CARD # 14 GR # 5

POULTRY AT ITS BEST

NEW ORLEANS WINE SAUCED CHICKEN

-------------------------------

4 chicken breast fillets (1- 1/4
lb.),

3/4 teasp salt

1/4 teasp black pepper

1/4 teasp paprika

4 Tbsp. butter or margarine

3/4 cup wine or water

1 / 2 c medium onion, chopped

6 Tlbsp all-purpose flour

1 can (6 oz.) tomato paste

1/2 c. finely diced celery

1/2 cup carrots

1/2 teasp chicken bouillion

1/4 teasp poultry seasoning

1 bay leaf

1 3/4 cup sliced mushrooms

1/2 cup sour cream

Gren pepperd sliced for garnish

Chopped parsley for garnish

1. Wash and pat dry chicken. If needed.

2. Mix together, flour salt,pepper, paprika.
Dredge chicken in flour.

3. Melt 2 tablsp butter in large frying pan until bubbly.
Brown chicken breast on both sides in pan.
Set aside.

4. Melt 2 tablsp of butter in in pan.
Stir in remaining flour mixture and stir till smooth.
Add wine or water.
Stir until smooth.

5. Stir in chicken bouillon, poultry seasoning,
bay leaf, mushrooms, onions, carrots, and celery.

6. Add chicken. Cover and simmer until chicken
20 to 25 minutes or until chicken is cooked to your liken.

7. Remove chicken to plate.

8. Stir in sour cream to the pan.
Cook just until heated thru.
Pour sauce over chicken and serve.
Sprinkle with peppers or parsley.

Yields 4 servings.

---------------------------

NEW ORLEANS CHICKEN

--------------------------------------------------------------------------------
1 frying chicken (3 to 3 1/2
lb.), cut up

salt and black pepper

3 Tbsp. butter or margarine

1 medium onion, chopped

1 clove garlic, minced or

pressed

1/4 c. all-purpose flour

1 can (6 oz.) tomato paste

1/2 c. finely diced celery

1/2 tsp. dried thyme leaves

1 Tbsp. lemon juice

1 can (4 oz.) sliced

pimientos, drained

1 medium green pepper, cut

into chunks

1/2 lb. salad shrimp, thawed,

if frozen

hot parsley rice

Lightly sprinkle chicken pieces with salt and black
pepper. In Dutch oven or very large skillet, brown chicken on
both sides in heated butter. Remove chicken pieces. Saute
onion and garlic in drippings until golden. Stir in flour.

Measure chicken broth and add enough water to make 3
cups. Stir into pan with tomato paste, celery, thyme and lemon
juice. Bring to a boil, stirring. Return chicken to pan.

Bring to boil again, cover and simmer 35 minutes or until
chicken is tender.

Add pimientos, green pepper and shrimp, simmer covered 5
minutes longer. Add salt and black pepper to taste.

Serve on bed of parsley rice.

Yields 4 servings.

(Corrected Recipe)

GREAT AMERICAN RECIPE CARD # 14 GR # 5

POULTRY AT ITS BEST

NEW ORLEANS WINE SAUCED CHICKEN

-------------------------------

4 chicken breast fillets (1- 1/4
lb.),

3/4 teasp salt

1/4 teasp black pepper

1/4 teasp paprika

4 Tbsp. butter or margarine

3/4 cup wine or water

1 / 2 c medium onion, chopped

6 Tablsp all-purpose flour

1/2 c. finely diced celery

1/2 cup carrots

1/2 teasp chicken bouillon

1/4 teasp poultry seasoning

1 bay leaf

1 3/4 cup sliced mushrooms

1/2 cup sour cream

Green peppers sliced for garnish

Chopped parsley for garnish

1. Wash and pat dry chicken. If needed.

2. Mix together, flour salt,pepper, paprika.
Dredge chicken in flour.

3. Melt 2 tablsp butter in large frying pan until bubbly.
Brown chicken breast on both sides in pan.
Set aside.

4. Melt 2 tablsp of butter in in pan.
Stir in remaining flour mixture and stir till smooth.
Add wine or water.
Stir until smooth.

5. Stir in chicken bouillon, poultry seasoning,
bay leaf, mushrooms, onions, carrots, and celery.

6. Add chicken. Cover and simmer until chicken
20 to 25 minutes or until chicken is cooked to your liken.

7. Remove chicken to plate.

8. Stir in sour cream to the pan.
Cook just until heated thru.
Pour sauce over chicken and serve.
Sprinkle with peppers or parsley.

Yields 4 servings.