Chicken Cecile

You can use a whole cut up chicken, feeds many and can be done the day before!

Ingredients:

• 2 lbs. chicken pieces
• 1 cup flour
• 1 tsp. each salt & pepper
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• 2 cup salad oil
• 3 Tbsp. butter
• 3 Tbsp. flour
• 3 cup chicken broth
• 1 cup heavy cream
• 1/2 cup dry white wine or more chicken broth
• 1 4 oz. can mushrooms or 1 cup fresh

Directions:

Mix flour and salt and pepper, coating chicken pieces with it. Heat oil, on high, in large skillet. Brown chicken a few pieces at a time, drain each and pour off leftover fat.

On low heat butter adding the flour stirring constantly 2 - 3 minutes. Add a little broth, stirring, adding the rest when lump free. Add cream and wine/broth, returning chicken to the pan adding mushrooms.

Cover and cook over medium heat 30 - 40 minutes, until tender. Remove from heat and let cool. Refrigerate overnight or at the least, 5 hours before serving.

Remove from refrigerator and bring to room temperature before reheating in oven, 325 - 350 degree F oven for 15 - 20 minutes until heated through.

Picture is of my Grandmothers good silver and china, the Chicken Cecile and a fruit salad.

Source: Perfect Dinner Party Book

By JeanieB from Iowa