Chicken in Cream Sauce
3 lb. chicken pieces
1/2 cup flour
4 oz. butter
1 clove garlic
1/2 cup dry white wine
1/2 teaspoon sugar
1/4 pint cream
1 tablespoon chopped parsley
Roll chicken pieces in flour seasoned with salt and pepper. Melt butter in pan, fry crushed garlic 1 minute; add chicken, cook until golden brown on all sides.
Place chicken into greased casserole.
Add wine, salt, pepper, and sugar to pan drippings, bring to boil, stirring; pour over chicken.
Cover, bake in moderate oven 35 minute or until chicken is tender.
Stir cream into casserole, blend well; cook further 10 minutes, uncovered.
Sprinkle top lightly with paprika and chopped parsley.
The Australian Women’s Weekly Great Chicken Cookbook, 1973, edited by Ellen Sinclair