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chicken With Dill Sauce (kurczeta Z Sosem Koperkowyn — Poland) 1 (3 To 3 1/2 Pound) Broiler-fryer Chicken, Cut Up
1 1/2 Cups Water
1 Teaspoon Salt
1/4 Teaspoon White Pepper
1 Cup Half-and-half
3 Tablespoons All-purpose Flour
1 Tablespoon Minced Dill Weed
1 Teaspoon Lemon Juice heat Chicken, Water, Salt And White Pepper To Boiling In Skillet; Reduce Heat. Cover And Simmer Until Thickest Pieces Of Chicken Are Done, 45 To 50 Minutes. Remove Chicken; Keep Warm. shake Half-and-half And Flour In Tightly Covered Jar. Stir Half And Half Mixture, Dill Weed And Lemon Juice Into Pan Juices. Heat To Boiling, Stirring Constantly; Boil And Stir 1 Minute. Pour Some Of The Sauce Over Chicken; Serve With Remaining Sauce And With Spätzle Or Cooked Cauliflower, If Desired. |
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