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Ingredients
- 2 fryers
- 1 c. cream
- 1/3 stick butter
- 1 tsp. salt
- pepper to taste
- flour paste
- 3 c. cooked rice
Method
- Cover chicken with water; boil choice cuts of chicken in salted water until tender.
- Do not overcook.
- Remove skin from chicken and discard.
- Add cream, butter, salt and pepper to broth. Thicken with flour paste.
- Cook until thickened.
- Place chicken pieces around rice.
- Pour sauce over rice and chicken.
- Serves 8.