Chicken Saute Gabelou

• 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

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.

fryer, butter, mushrooms, bourbon, chicken, tomato paste, worcestershire sauce, flour, butter, pimento, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=442910 (may not work)