| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Poultry | 1 | Servings | |
INGREDIENTS
| 2 1/2 | lb | Cut up frying chicken |
| Salt | ||
| 1 | Minced garlic clove | |
| 1 | Coarsely chopped med onion | |
| 1 | Finely chopped large onion | |
| 1/4 | lb | Butter |
| 1 | tb | Flour |
| 2 | c | Light cream |
| Pepper |
INSTRUCTIONS
Cook chicken in 2 cups water, slightly salted. Add garlic & med onion. Cook until chicken is tender. Reserve broth for cooking rice. Saute chopped large onion in butter. When onion is transluent, stir in flour. Then add cream, salt & pepper to taste. Combine well. Sauce can be refrigerated at this point for serving later. Place chicken in sauce & simmer for 10 minutes. Chicken may be deboned first if preferred. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip
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