Return to Content

Poulet a la Creme

Poulet a la Creme
0 votes, 0.00 avg. rating (0% score)
by

Yield: Serves 4.

"An adaptation of a dish served in a restaurant owned by the producers of Mercier champagne. You can try it with champagne, but cream sherry is better." --Greenhurst Inn, Bethel, Vermont

Ingredients:

  • 4 half chicken breasts, boned and skinned
  • Flour
  • 1/2 pound butter
  • 8 ounces mushrooms, thinly sliced
  • 1/2 pint whipping cream
  • 1/4 cup cream sherry
  • 1/8 teaspoon tarragon, rubbed

Instructions:

Dredge chicken in flour and brown in half the butter. Remove chicken to oven pan and bake in 300 degrees F oven for 1 hour. Meanwhile, cook mushrooms in remaining half of butter. Add whipping cream, sherry, and tarragon. Simmer until consistency is that of medium-thick gravy (flour can be used to hasten thickening). Serve chicken on bed of boiled rice, with sauce spooned on top. More chicken may be used in the recipe, but the sauce is only enough for 4 people.
Updated Wednesday, September 17th, 2008
Yankee Magazine Advertising

Bring New England Home
plus, get the Tablet Edition FREE!

In this issue: Summer Off the Beaten Path

  • 12 Best Places to Picinic
  • Acadian Pride in Northern Maine
  • Saying Goodbye to a Summer Home
  • Hidden Gems in the Upper CT Valley
Subscribe Today and Save 44%

Browse Similar Recipes

No comments yet.

Leave a Reply

Comments maybe edited for length and clarity.

Register Sign In

©2013, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111

2014-july-regsub-windowshade600x350