Subj: French Chicken Casserole
An excellent make ahead meal and a beautiful presentation
4 whole chicken breasts, boned, skinned and cut in half
1/4 c. flour
1 tsp. curry powder
1/4 tsp. salt
1/4 tsp paprika
1/2 cube butter or margarine
2 tbl. butter or margarine
3 tbl. flour
3/4 c. hot water with 1 chicken or beef boullion
1/4 c. white wine or to taste
2 tomatoes, sliced into wedges
1/4 lb sliced mushrooms
3 - 4 green onions
Preheat oven to 350
Melt butter in pretty casserole dish ( can use 13 x 9 " pyrex dish) . Meanwhile, place
flour, salt, curry powder and paprika in a bowl or plastic bag. Coat chicken in flour
mixture place in casserole dish for 25 mins.
Meanwhile make sauce:
Melt butter or margarine in saucepan. Add flour to make a roux and let cook until
bubbling. Add wine and slowly add broth to make a wine sauce. Add more wine if you
like. Do not let the sauce get too thin.
Take chicken out of the oven and turn over. Decorate with tomatoes, mushroom and
green onions and pour sauce over all.
At this point you can refrigerate until company comes. Cook 15- 20 minutes until
chicken is hot! I serve with a fresh orange and butter lettuce salad (can add advocados
and green onion), green beans and rice pilaf.
Note: I have frozen this recipe and it's turned out just fine.