Chicken And Mushrooms In A Cream Sauce - cooking recipe

Ingredients

1 1/2 kg chicken
1/2 lemon, juice of
2 tablespoons butter
2 garlic cloves, crushed
75 ml sweet sherry
230 g mushrooms, sliced
Bechamel Sauce
1 1/2 tablespoons butter
2 tablespoons flour
3/4 cup milk
1/4 cup cream
1 carrot
1 slice onion
1 teaspoon thyme
1 teaspoon parsley
1 bay leaf

Preparation

Cut the chicken into portions and coat with the lemon juice, rubbing in well.
Melt the butter in a heavy bottomed saucepan and brown the chicken.
Add the sherry and garlic.
Cover with a lid and cook on low heat for about an hour.
Just before serving add the mushrooms and cook for another 5 minutes.
Remove to a serving dish and keep warm.
retain the cooking liquid.
Bechamel Sauce:
Add carrot and slice of onion,thyme,parsley and bayleaf to milk.
Bring to the boil in a small saucepan and remove from cooktop.
replace the lid and allow to steep for at least half an hour.
strain through a sieve and discard vegetables and herbs.
melt the butter, add the flour and mix, then add the milk to make the bechamel sauce.
season to taste with salt & pepper.
Add the bechamel sauce to the chicken cooking liquid and simmer for 2 minutes.
add the cream and pour this delicious sauce over the chicken and serve.