Ingredients

• 2 - Chickens (2-3/4 lbs. each); disjointed, cut up.
• 3 oz. White Port Wine (1/3 cup)
• 4 oz. Dry Champagne or Dry White Wine
• 2 oz. Brandy
• 1/2 lb. butter
• 3 oz. small buttom mushrooms
• salt & pepper to taste
• 3 cups light cream
• 1 cup Cream Sauce consisting of:
• 4 tsp Flour
• 1/4 lb. sweet butter
• 1 cup heavy cream

Method

1. Mix butter and flour slowly over low flame; when golden in color, add cream. Cook 10 to 15 minutes, stirring all the time.
2. Procedure: Saute chicken in butter. When lightly brown, season with salt & pepper. Cover and cook slowly for 25 minutes, then remove chicken. Pour off the butter into a separate pan and saute the mushrooms.
3. Into the same sauce pan used for the chicken, pour the brandy, Port wine and champagne; add the sauted mushrooms, and bring to a boil. Simmer for 5 minutes. This will make a sauce. Add to this the thick cream sauce and the light cream. Cook over a hot fire for 6 minutes stirring constantly. Put chicken in sauce; simmer for 5 minutes. Serve with wild rice or buttered boiled rice. Serves 4.