Chicken Sauterne

3-4 whole chicken breasts
1 tsp salt
1 pkg frozen peas with onions
2 Tbsp. butter
1/2 lb small mushrooms
3 Tbsp butter
3 Tbsp flour
2 Tbsp minced onion
1/2 tsp salt
1/2 tsp celery salt
1/2 tsp paprika
1/2 tsp dried oregano
2 Tbsp chopped pimiento
Few drops Tabasco sauce
1 c instant chicken bouillon
1/2 c dry Sauterne or dry white wine
1 c light cream
Place chicken breasts in large saucepan. Cover with water; add salt and simmer about 30 minutes or until tender. Remove skin and bones, leaving chicken in large pieces. Cook frozen peas as directed. Sauté mushrooms in 2 Tbsp butter. Remove from pan. Melt another 3 Tbsp butter, stir in flour and seasonings. Stir in chicken broth and wine, and simmer until thickened. Cool slightly and stir in cream, mushrooms, peas and chicken. Reheat, but do not boil. Serve over toasted English muffins. Serves 4-6.
Source: Gifts From The Kitchen

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