Chicken Fricassee

2 lb. of chicken
Onion chopped
Mushrooms (2 cups fresh or 2 4oz cans)
2 tbsp butter
2 tbsp flour
Salt and pepper to taste
Worchester sauce to taste
Chicken broth


You can use a whole chicken or just chicken breast. Cover with water, season with salt and boil. Remove chicken from pot when thoroughly cook, skin, de-bone and chop.

Sauté onions and mushrooms (if using fresh) in butter or olive oil. Make a roué with butter and flour, stir in chicken broth until it is a gravy consistency. Add onions, mushrooms and chicken. Season with salt, pepper and Worchester sauce (I use almost a ¼ of a cup) to taste.

Serve over egg noodle, rice or puff pastries.

Note: Serve with your favorite Greens!