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