Chicken & Mushrooms in Cream Sauce

This dish without a doubt is elegant enough to serve at your next dinner party.

• Ready In: 40 mins
• Serves: 4

Ingredients

• 6  chicken legs or 8  chicken wings or 4  chicken thighs (OR a combo of all)
• 1  tablespoon fresh parsley
• 4  cups  cold  chicken stock (I use the boullion)
• 1⁄2 lb  small fresh mushrooms
• 1 -1 1⁄2 teaspoon fresh lemon juice
• 4  tablespoons butter
• 3  tablespoons flour
• 1⁄4 cup heavy cream, such as whipping cream
• 1  tablespoon fresh lemon rind, finely chopped
• 1  onion, chopped
• 1  green pepper, thinly sliced
• 1  teaspoon chives, chopped
•  salt and pepper
•  paprika

Directions

1. DO NOT let this dish simmer as it will develop a burnt taste!
2. Place chicken in a pan.
3. Sprinkle with parsley; pour in chicken stock.
4. Bring to a boil; cover and cook over medium heat until chicken in no longer pink- 15-20 min.
5. Add mushrooms and lemon juice; continue to cook 3 min.
6. Remove chicken and mushrooms from pan; set aside and keep warm.
7. Reserve 2 cups cooking liquid.
8. In sauce pan, heat 3 tsbp.
9. butter; when hot whisk in flour and cook 30 seconds.
10. Slowly whisk in reserved cooking liquid and season generously.
11. Cook 5 min.
12. over medium heat.
13. Pour in cream and lemon rind; season with paprika.
14. Meanwhile, saute onion and green pepper in remaining butter for 3-4 min.
15. Season well.
16. Mix onions,green pepper, and mushrooms into sauce.
17. Pour over chicken.