1- Heat oven to 250 degrees. Place chicken pieces in a buttered
13x9-inch casserole dish. In a medium saucepan over medium
heat, melt butter and cook mushrooms and onions for 5 minutes,
until onions are tender.
2- Stir in flour, continue stirring and cooking for 3 minutes. Add in
warm milk and continue stirring until the flour and milk make a
smooth sauce. Remove from heat. Stir in lemon zest, lemon juice,
fresh herbs and salt. Pour creamy herb sauce over chicken, making
sure to get the pieces thoroughly coated.
3- Bake uncovered for 2 1/2 to 3 hours. Twenty minutes before
the chicken is done, bring to a rapid boil 4 quarts of water in 6 to 8
quart pot. Add in uncooked rice, continue to keep the water at a
rapid boil for 15 minutes. Drain and keep warm until chicken is
completely baked.
4- Move chicken to serving dish, give the cream sauce a good stir
before transferring to a gravy boat. Serve chicken over a bed of rice
with cream sauce on top.
Originally Submitted
6/19/2013
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