1 stick (8 Tbsp)4 oz (100 g) butter
4 chicken portions
1 small head of celery, cleaned and diced. 25 g (1 oz) flour
450 ml (3/4 pint) milk
1/4 cucumber, sliced
1 level tbsp (15 ml) capers
salt and freshly ground pepper
4 chicken portions
1 small head of celery, cleaned and diced. 25 g (1 oz) flour
450 ml (3/4 pint) milk
1/4 cucumber, sliced
1 level tbsp (15 ml) capers
salt and freshly ground pepper
method
1. Heat 75 g (3 oz) of butter in a pan and gently fry the chicken until tender. Keep hot.
2. Cook the celery in salted water until tender! then rub through a sieve or puree in a blender.
3. Melt the remaining butter in a pan, stir in the flour and cook gently for 1 minute, stirring.
4. Remove pan from the heat and gradually stir in the milk.
5. Bring to the boil, add the celery, and continue to cook, stirring, for 5 minutes, then add the cucumber, capers and seasoning to taste.
6. Put the chicken on a hot serving dish and pour the sauce over.
2. Cook the celery in salted water until tender! then rub through a sieve or puree in a blender.
3. Melt the remaining butter in a pan, stir in the flour and cook gently for 1 minute, stirring.
4. Remove pan from the heat and gradually stir in the milk.
5. Bring to the boil, add the celery, and continue to cook, stirring, for 5 minutes, then add the cucumber, capers and seasoning to taste.
6. Put the chicken on a hot serving dish and pour the sauce over.
serving amount
serves 4
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