| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
Italian |
Italian |
4 |
Servings |
INGREDIENTS
| 2 |
|
Sweet onions |
| 1/4 |
c |
Butter |
| 5 |
lb |
Chicken pieces |
|
|
Ground pepper |
| 1/2 |
c |
Heavy cream |
| 1 |
c |
Bechamel sauce |
| 1 |
tb |
Tomato paste |
|
|
Pinch curry powder |
| 1/2 |
ts |
Paprika |
|
|
Juice of lemon |
| 1 |
lb |
Mushrooms,sliced |
INSTRUCTIONS
Directions: 1. In a large saucepan, saute onions in butter for 2 minutes.
Add chicken pieces, salt and pepper to taste and cover with cream. Simmer,
covered, for 30 minutes, stirring occasionally. 2. Remove chicken pieces
and set aside. Keep warm. 3. Add bechamel sauce and tomato paste to cream
sauce and boil for 2 minutes, stirring constantly. Remove from heatand
strain. Return to saucepan. 4. Add curry powder, paprika, and lemon juice
to sauce and blend well. Add cooked chicken and mushrooms. Simmer,
uncovered, for 15 minutes. Serve with rice or boiled potatoes. Serves 4.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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