Chicken in Cream Sauce

A delicious chicken recipe found in “Mat for Alle”
(Food for Everyone) published by Tiden Norske Forlag in 1985
Chicken in Cream Sauce

1 chicken
3 tablespoons flour flour
2 tablespoons margarine
salt, pepper
2 dl [0,4 pt] water
3 pineapple rings in pieces
1 can of mushrooms
1-2 dl [0,2-0,4 pt] cream
1 tablespoon lemon juice
1/2 bunch of parsley or tarragon


[1] Cut the chicken in serving pieces. Turn the pieces in flour. Brown them in margarine until they are light golden. Sprinkle with salt and pepper.

[2] Move the chicken pieces to a saucepan with a thick bottom and add water and mushrooms. Cook under lid for about 20 minutes. Add pineappple pieces and cream towards the end. Season with lemon juice. Sprinkle with chopped parsley or tarragon. Server with boiled potatoes or rice and cooked vegetables.