Chicken Francais

Ingredients

• ¼ cup butter
• 1 cut-up chicken
• 1 medium onion, minced
• 2 tsp seasoned salt
• ½ tsp each thyme and basil
• ¾ cup apple juice or cider
• 2 cup half & half
• 2 tbsp cornstarch

Method

1. Heat the butter in a 10-inch skillet. Add the chicken and onions and brown slowly, for 20 minutes. Add the seasonings and apple juice. Cover and simmer 15 minutes.
2. Remove the chicken to a heated platter. Add the cornstarch mixed with 4 tablespoons half & half. Stir in the remaining half & half and cook until thickened. Serve the sauce over the chicken.

Notes

Yields 5-6 servings.

Original card

The recipe above was transcribed from this scan of Vera’s original card.

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