Recipe - Lemon Chicken-Poulet Au Citron

1 (3 1/2lb) chicken, cut
into 8 pieces
3 tablespoon Chopped fresh chives or
green onions
3 tablespoon Fresh parsley
1 One half tablespoon Chopped fresh tarragon OR
1 One half teaspoon Dried tarragon
1 One half tablespoon Fresh chopped thyme OR
1 One half teaspoon Dried thyme
2 cup Sliced mushrooms (about
6 oz)
2 Shallots, chopped
2/3 cup Fresh lemon juice
2 tablespoon Gin (optional)
All purpose flour
One fourth cup (One half stick) unsalted butter
Three fourths cup Whipping cream

Start this recipe the day before serving to allow time for marinating.

Place chicken in large bowl. Season with salt and pepper. Sprinkle with
chives, parsley, tarragon and thyme; toss to coat. Sprinkle mushrooms and
shallot over chicken. Stir together lemon juice and gin and pour over
mushrooms and chicken. Cover and refrigerate overnight, turning chicken
once.

Remove chicken from marinade; reserve marinade and mushrooms. Pat chicken
dry with paper towels. Place flour in pie plate. Coat chicken lightly with
flour, shaking off excess. Melt butter in heavy large skillet over medium
heat. Add chicken to skillet. Cook until brown, about 5 minutes per side.
Add marinade with mushrooms and herbs and cook 3 minutes. Stir in cream and
bring to boil. Reduce heat to low, cover and cook until chicken is cooked
through, about 20 minutes.

Using slotted spoon, transfer chicken to platter and keep warm. Spoon off
any fat from surface of cooking liquid. Boil liquid unti thickened to sauce
consistency, stirring occasionally, about 15 minutes. Season sauce to taste
with salt and pepper. Pour sauce over chicken and serve.

Bon Appetit/May 94 Typed by Didi Pahl

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini