Chicken And Mushrooms In A Cream Sauce

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A combination of chicken, mushrooms, garlic,lemon, cream and herbs, with a touch of sherry, gives this dish a mix of flavours that compliment each other beautifully to deliver a delicately flavoured dish.

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Steps

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Cut the chicken into portions and coat with the lemon juice , rubbing in well.

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Melt the butter in a heavy bottomed saucepan and brown the chicken.

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Add the sherry and garlic.

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Cover with a lid and cook on low heat for about an hour.

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Just before serving add the mushrooms and cook for another 5 minutes.

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Remove to a serving dish and keep warm.

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Retain the cooking liquid.

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Bechamel sauce:.

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Add carrot and slice of onion , thyme , parsley and bayleaf to milk.

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Bring to the boil in a small saucepan and remove from cooktop.

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Replace the lid and allow to steep for at least half an hour.

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Strain through a sieve and discard vegetables and herbs.

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Melt the butter , add the flour and mix , then add the milk to make the bechamel sauce.

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Season to taste with salt & pepper.

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Add the bechamel sauce to the chicken cooking liquid and simmer for 2 minutes.

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Add the cream and pour this delicious sauce over the chicken and serve.

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Ingredients

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chicken, lemon, juice of, butter, garlic cloves, sweet sherry, mushrooms, flour, milk, cream, carrot, onion, thyme, parsley, bay leaf