MEAL OF THE MONTH: AUGUST

EX- WIFE'S CHICKEN FRICASSEE

1 whole chicken or equivalent amount of boneless chicken
1 onion
2 stalks of celery
1/2 stick butter
3 generous tbsp flour
1/2 light cream
1/2 tsp lemon juice
salt and pepper to taste

Boil chicken gently with the chopped onion, celery, salt, and pepper for 1 hour.  Remove chicken from broth and reserve.  Once cool, debone if necessary and shred.  In large skillet, melt the butter and sprinkle in the flour.  Stir until smooth over a medium heat.  Mix the cream and 1 2/3 cups of reserved chicken stock (water used to cook the bird) in a separate container.  Sprinkle salt and pepper over the roux, stirring constantly.  Slowly pour the cream/broth mixture into the roux continuing to stir.  Add the shredding chicken back to the sauce, cover and simmer for 5-10 minutes until the mixture has thickened.

TIPS:
- Due to the mild taste of the dish, it tastes especially good over jasmine rice.
- Feel free to add mushrooms or asparagus.  You could even try peas and carrots!

ENJOY!!!!