1 cup of chopped parsley
1/4 cup of chopped scallions
small onion, sliced into rings
250g mushrooms, sliced
4 tablespoons all-purpose flour
4 tablespoons butter or margarine
1 cup heavy cream
2 tablespoons dry sherry wine
250g cooked lasagna noodles, drained
1/2 cup breadcrumbs, toasted
4 tablespoons grated Parmesan cheese
2 1/2 teaspoons salt
black pepper, ground
1 cup of chopped parsley
1/4 cup of chopped scallions
small onion, sliced into rings
250g mushrooms, sliced
4 tablespoons all-purpose flour
4 tablespoons butter or margarine
1 cup heavy cream
2 tablespoons dry sherry wine
250g cooked lasagna noodles, drained
1/2 cup breadcrumbs, toasted
4 tablespoons grated Parmesan cheese
2 1/2 teaspoons salt
black pepper, ground
Place chicken in a pan with parsley, scallions, onion, and two teaspoons of salt
Add three cups of water
When it reaches a boil, cover the pan, reduce heat, and simmer for 30 minutes
Remove the chicken from the pan and debone it
Strain the broth and set aside
Sauté mushrooms in butter
Add flour, 1/2 teaspoon salt, and pepper; stir constantly
Gradually add two cups of broth and heavy cream, stirring constantly until thickened
Add chicken and sherry wine to the sauce
Place lasagna noodles in a shallow baking dish, greased
Top with chicken and sauce, sprinkle with breadcrumbs and Parmesan cheese
Bake until golden brown
Serves 6 people.
