Mary's Favorite Poached Chicken In Cream Sauce Dinner Recipe

• 2 chicken breasts (with bone)
• 5 c. water
• 1 sm. bay leaf
• 1 sm. onion stuck with 2 cloves
• 2 allspice
• 1 lg. carrot
• 3 stalks celery
• 6 peppercorns
• 1/2 teaspoon thyme
• 1 c. long grain rice
• 3 c. broth (from cooked chicken)
• 2 tbsp. butter
• 2 tbsp. flour
• 1/8 teaspoon nutmeg
• Healthy pinch cayenne
• 1 c. whip cream
• 1 tbsp. lemon juice

1. 1.
2. Place first 5 ingredients in kettle.
3. Bring to boil then simmer at least 30 min.
4. 2.
5. When chicken is cooked and broth finished take 2 c. of broth and 1 c. rice and simmer 20 min in covered saucepan.
6. 3.
7. In another saucepan heat butter.
8. Add in flour when blended.
9. Add in 1 c. broth, cook about 5 min till thick.
10. Stir constantly.
11. Add in cream.
12. Simmer about 10 min.
13. Salt and pepper to taste and rest of ingredients.
14. 4.
15. Break chicken into bite-size pcs.
16. Arrange rice on platter.
17. Cut up carrots and celery on top of rice, then chicken, then sauce.
18. Serve warm.
19. This is New York Times cook Pierre Franeys own recipe.

chicken breasts, water, bay leaf, onion, allspice, carrot, stalks celery, peppercorns, thyme, long grain rice, broth, butter, flour, nutmeg, cayenne, whip cream, lemon juice

Taken from cookeatshare.com/recipes/mary-s-favorite-poached-chicken-in-cream-sauce-dinner-39441 (may not work)