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Poulet a la Creme

Yankee Plus Dec 2015


Poulet a la Creme
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"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

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  • 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


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

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