Poulet Sautù à la Crème

Chicken in Cream Sauce

Method

Sauté 2 cut-up chickens in ¼ pound butter until “golden” in color. Add 1 minced onion and 1 cup sliced mushrooms. Cook 15 minutes. Remove chicken pieces. Stir in 4 tablespoons flour. Add 2 cups cream. Stir until thickened. Add 2 tablespoons Cognac and 1 tablespoon Madeira. Place chicken back in sauce. Cover and simmer 20 minutes.

Wine

Chablis

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