French Chicken
By Yankee Magazine|May 23 2002|
“Wow!” reported one young tester, whose mom has already passed the recipe on to several friends. This dish offers great flavor and an elegant presentation for very little effort. Serve any extra sauce over rice or buttered noodles for a fabulous meal.
Yield
4 servings
Ingredients
3 tablespoons margarine
3 to 4 pounds chicken quarters
1 small onion, minced
1 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon dried thyme
1/4 teaspoon dried basil
3/4 cup dry white wine
2 tablespoons sherry
1 cup light cream
Juice of 1/2 lemon
Instructions
In a large skillet over medium heat, melt the margarine. Add the chicken, onion, salt, and pepper. Cook until the chicken is browned on both sides. Reduce the heat to low, cover, and cook for 20 to 30 minutes. Add the thyme, basil, white wine, and sherry and continue cooking for 15 minutes more, or until done.
In a small saucepan, bring the cream to a boil and cook to reduce the volume somewhat. Add the lemon juice.
Transfer the chicken to a serving dish. Add the hot cream to the pan juices and stir briefly over a hot burner. When well blended, pour over the chicken and serve.
Fantastic!
I saw this recipe and made it the next day. It was fantastic. I used boneless, skinless chicken breasts as i didn’t have any other kind of chicken in the house. It came out tender, juicy, and tasty. I will make this again, and again. Thank you for having this website. I love it and will use it frequently.
The chicken was yummy and very tender, however, the sauce didn’t have a nice consistency.
It was great.
A very good dinner with a little effort, especially served over angel-hair pasta. Even fudging with the ingredients and amounts results in a good meal.