Lemon Chicken

Lemon Chicken

Boneless chicken pieces to serve 4 to 6 (you can use chicken breasts or tenderloins)
1/2 cup butter or margarine
1/2 cup flour
1 tsp dry mustard
1 tsp dried basil (or 2T fresh basil, chopped fine)
Salt and Pepper to taste
1 can evaporated milk, scalded (empty the can into a microwavable container, heat for 1 minute)
1 can chicken broth (or 2 cups chicken bouillon)
2/3 cup lemon juice
Lemon peel (optional)
1 cup sour cream

Brown the chicken pieces in a large skillet.  Remove the chicken and place in a large casserole dish.  In the skillet, melt the butter.  Mix the flour, dry mustard, basil, salt, and pepper in a cup then add slowly to the melted butter, mixing carefully to make a roux (paste).  Slowly add the chicken broth, being careful to keep it smooth.  Then slowly add the scalded milk, stirring contantly until smooth and thickened.  Turn off the heat; slowly stir in the lemon juice and lemon peel (optional).  Pour the mixture over the chicken in the casserole dish.  Cover and bake.
Cook for 3 hours at 250 degrees or 1 hour at 350 degrees.
When chicken is cooked, remove the pieces and place them on a serving platter.  Then add the sour cream to the sauce, stirring until smooth and well blended.  Serve the sauce over mashed potatoes or rice and over the chicken as well.

This can be prepared the night before, refrigerated and then placed in the oven when you are ready.