This is, truly,
A time honoured French
And French Canadian method of preparing chicken.
1. Disjoint chicken, leaving breast whole.
2. Season, each piece of chicken with salt and pepper, dip in flour, beaten egg and soft crumbs and place in greased pan.
3. Bake, uncovered in moderate oven (350 F.) from 40 to 45 minutes, basting frequently with 1/2 cup of fat melted in 1/4 cup hot water.
4. When the chicken is done, make a Béchamel Sauce from the fat left in the pan.
a. Stir in 2 Tbsp. of flour to make a roux, cook 1minute.
b. Slowly stir in 1 cup chicken stock and 1 cup milk or cream.
c. Cook until thickened.
5. Add button mushrooms, if desired. Serve the chicken with the sauce poured around it. Serves 6.
Professional Style Cooking, From a Professional.
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