Chicken Celestine Recipe

[erica kindler]

This is probably my favorite chicken dish of all time. I first fell in
love with Chicken Celestine while on vacation. My husband and I could
not believe the rich flavor this dish had. Believe it or not, my
husband got the recipe from the chef who went to the same college has
him! Do you believe that? There's just nothing my husband won't do for
me. So I love to prepare this dish for him and I hope you will love it
too.

Ingredients:
1 Whole Chicken (cut into 1/4 pieces)
8 Ounces Mushrooms (button, sliced thick)
1 Large Tomato (diced, seeded, ripe)
8 Ounces Dry White Whine
6 Ounces Chicken Stock
1/2 Cup Heavy Cream
2 Tablespoons Butter (sweet)
Kosher Salt
Black Pepper
2 Tablespoons Parsely (minced)
2 Clove Garlic (minced)

Cooking Directions:
1. In a large pot heat 2 tablespoons butter and add chicken that's
been seasoned with salt and pepper. Brown both sides well.
2. Add mushrooms and tomato cook 5 minutes.
3. Add white wine and chicken stock. Season well with salt and pepper.
4. Cover and cook 30 - 45 minutes.
5. Remove chicken on a hot platter.
6. Turn up the heat to reduce sauce, add heavy cream and minced
garlic.
7. Ounce sauce has thickened add parsley and spoon over chicken.

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