Chicken & Mushrooms in Cream Sauce

• 6 chicken legs or 8 chicken wings or 4 chicken thighs (OR a combo of all)
• 1 tablespoon fresh parsley
• 4 cups cold chicken stock (I use the boullion)
• 12 lb small fresh mushrooms
• 1 -1 12 teaspoon fresh lemon juice
• 4 tablespoons butter
• 3 tablespoons flour
• 14 cup heavy cream, such as whipping cream
• 1 tablespoon fresh lemon rind, finely chopped
• 1 onion, chopped
• 1 green pepper, thinly sliced
• 1 teaspoon chives, chopped
• salt and pepper
• paprika

1. DO NOT let this dish simmer as it will develop a burnt taste!
2. Place chicken in a pan.
3. Sprinkle with parsley; pour in chicken stock.
4. Bring to a boil; cover and cook over medium heat until chicken in no longer pink- 15-20 min.
5. Add mushrooms and lemon juice; continue to cook 3 min.
6. Remove chicken and mushrooms from pan; set aside and keep warm.
7. Reserve 2 cups cooking liquid.
8. In sauce pan, heat 3 tsbp.
9. butter; when hot whisk in flour and cook 30 seconds.
10. Slowly whisk in reserved cooking liquid and season generously.
11. Cook 5 min.
12. over medium heat.
13. Pour in cream and lemon rind; season with paprika.
14. Meanwhile, saute onion and green pepper in remaining butter for 3-4 min.
15. Season well.
16. Mix onions,green pepper, and mushrooms into sauce.
17. Pour over chicken.

chicken, parsley, cold chicken, mushrooms, lemon juice, butter, flour, heavy cream, lemon rind, onion, green pepper, chives, salt, paprika

Taken from www.food.com/recipe/chicken-mushrooms-in-cream-sauce-49285 (may not work)