Chicken Saute Gabelou

Name: Chicken Saute Gabelou
Ingredients: 1 (3 lb.) fryer, cut up; 1/4 c. butter or margarine; 1 lb. sliced mushrooms; 1/2 c. bourbon (or 1 c. sherry); 1 can chicken stock (10 1/2 oz.) or 2 chicken soup pkg. and 1 tsp. chicken stock seasoning; 2 Tbsp. tomato paste (or 3 Tbsp. catsup); 1/4 tsp. Worcestershire sauce; 2 Tbsp. flour; 1 Tbsp. melted butter; 1 (4 oz.) can pimento, drained and cut into strips; salt and pepper

11 ingredients

11 steps

Ingredients

1 (3 lb.) fryer, cut up
1/4 c. butter or margarine
1 lb. sliced mushrooms
1/2 c. bourbon (or 1 c. sherry)
1 can chicken stock (10 1/2 oz.) or 2 chicken soup pkg. and 1 tsp. chicken stock seasoning
2 Tbsp. tomato paste (or 3 Tbsp. catsup)
1/4 tsp. Worcestershire sauce
2 Tbsp. flour
1 Tbsp. melted butter
1 (4 oz.) can pimento, drained and cut into strips
salt and pepper

Directions

1

Salt, pepper and brown chicken in 1/4 cup butter.
2

Remove chicken from skillet, add mushrooms to remaining fat, cook for 2 to 3 minutes, stirring occasionally.
3

Return chicken to skillet, add bourbon, broth and tomato paste, also Worcestershire.
4

Cover and bring to boil.
5

Simmer 20 minutes or until tender.
6

Transfer chicken to serving dish.
7

Blend flour and 1 tablespoon butter until smooth.
8

Add to sauce.
9

Cook and stir until thick.
10

Add pimento, pour over chicken.
11

Serves 4.