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Instructions |
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Wash chicken and pat dry. Sprinkle with salt and
pepper. Heat butter in heavy skillet. Sauté legs and
thighs for 10 min. before adding chicken breasts.
Continue cooking about 35 min in all, until chicken
is fork-tender.
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Remove chicken from skillet onto warm platter. Keep
warm. Pour out drippings. Add water to pan and
scrape up brownings. Bring to boiling.
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Add cream and stock. Continue boiling until sauce is
reduced and slightly thickened. Stir in herbs.
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Return chicken to pan. Turn around in sauce to coat
all sides and heat through. Serve immediately.
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Serving
Suggestions |
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Good with buttered noodles, broccoli, crescent rolls, and lemon cream dessert.
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Originally Submitted
5/5/2010
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