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