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Ingredientes
- 2 whole chickens
- 1 whole onion quartered
- 1 stalk celery sliced
- 1 1/2 c. boiling water
- 1 pound mushrooms
- 1 whole clove garlic
- 1/3 c. butter
- 1/4 teaspoon pepper
- 1/4 c. minced pimiento
- 1 c. sifted flour
- 1/4 c. butter
- 1 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 c. plus grated Parmesan cheese
- 1/4 c. sauterne wine
- 3 c. pulled buttered bread
Direcciones
- Place chicken on rack breast side down. Add in onion and celery. Pour boiling water over, cover and steam till done. Then remove from bones. Saute/fry mushrooms and garlic for 5 min in butter, salt and pepper. Add in pimento and heat through. To 4 c. lukewarm chicken broth (if not sufficient from chicken add in water). Heat 1/4 c. butter, add in flour and blend then blend in hot broth till smooth. Add in salt, pepper and cheese. Blend and cook 5 more min.
- Remove from heat and add in wine. Put 1/3 of sauce in bottom of casserole dish, then mushroom then chicken. Cover with rest of sauce. Top with pulled butter bread. Bake at 300 degrees for 30 min. Pulled bread = 6 slices of broken apart with 1/4 c. melted butter.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 310g | |
| Recipe makes 12 servings | |
| Calories 591 | |
| Calories from Fat 374 | 63% |
| Total Fat 41.74g | 52% |
| Saturated Fat 15.57g | 62% |
| Trans Fat 0.0g | |
| Cholesterol 183mg | 61% |
| Sodium 577mg | 24% |
| Potassium 549mg | 16% |
| Total Carbs 10.23g | 3% |
| Dietary Fiber 0.9g | 3% |
| Sugars 1.08g | 1% |
| Protein 41.8g | 67% |
