Fried Chicken Imperial à la Jimmy Stewart, 1965

From The Illustrated Good Housekeeping Encyclopedic Cookbook 3, 1965


Looks tasty to me! I'm filing this under French as well as Poultry because the sauce is in the same family as a Sauce Tournée or a Roux Blanc.


Jimmy Stewart and Grace Kelly, Rear Window, 1954



JAMES STEWART, popular Hollywood

personality, serves this dish to his guests.



Fried Chicken Imperial


About 1 hr. before serving, start heating

oven to 400°F. Combine:

1/4 cup all-purpose flour

3/4 teasp. salt

1/8 teasp. paprika

Use to coat:

4 whole chicken breasts, halved

Melt in large skillet:

1/4 lb. butter

Brown chicken, a few pieces at a time,

until golden on all sides.

Then, in shallow, open roasting pan,

arrange breasts, bone side up; sprinkle

each with 1 tablesp. drippings.

Bake, uncovered, 5 min.; turn; brush

with drippings; bake 10 to 15 min., or

till meat is tender. Meanwhile, in same

skillet in which chicken browned, melt:

1/4 lb. butter

Cook, uncovered, over high heat 10 min

1 1/2 lb. small mushrooms (or

larger ones, halved)

Then stir in :

1 tablesp. minced onion

2 cups heavy cream

1/4 cup sherry

1 teasp. salt

1/8 teasp. pepper

Simmer 5 min.; then stir in:

1 1/2 tablesp. flour

1/4 cup water

Cook, stirring, until thickened and

smooth. When chicken is done arrange

on heated platter with mushrooms in

sauce in center. Top mushrooms with

diced canned pimento; garnish with

sprigs of parsley. Nice served with tender

carrots topped with lemon slices.

Makes 6 to 8 servings


42 views0 comments

Recent Posts

See All

As I always say:

"You don't have to be perfect

You just have to be special"

Enter Your Email and Get Free Recipes

Follow Me on Social Media

  • White Facebook Icon
  • White Instagram Icon
  • White YouTube Icon

© 2021 by The Infinite Feast

Infinite Feast Insta & website logo 2 fl