Chicken broth White Wine
Stick of Butter Fresh chopped Parsley
1/4 tsp Blk pepper 1/4 tsp Garlic Powder.
Lemon: Squeeze the lemon juice into the pot and then but the lemons in.
Bring to a full boil for about 5 minutes. Take off hot burner and read below.
Very important: Take out Lemon skins immediately, use a fork watch out they are hot. If left in they will make the Francese Sauce bitter.
In frying Pan on med. heat Add:
1/2 Stick of butter nd 1 Tbs oil
dash of blk pepper
Cook mushrooms 1/2 way. Don't want them over done you will be baking them soon. Leave on side.
Prep of Chicken:
3. Pour more Francese Sauce on top
of the Chicken. Pour enough to cover Chicken. Any extra can be placed in a plastic container and frozen for another use.
4. Then add the mushroom mix.
Note: If you are making 1 or 2 portions and they fit in a frying pan you can add everything to the frying pan and simmer for a few minutes instead of the oven. But, in large portions it is easier to bake it.
Catering orders Can be cooked the day before. Cut chicken into smaller pcs.
Don't mix the Francese Sauce, Mushroom Mix or Chicken until ready to cook. Refrigate covered separately.
Then bake covered at 350 until it is hot approx 20 min.
Good served with Rice or Buttered Egg Noodles.