Idaho Chicken Scallop

Recipe Ingredients

3 tablespoons	45ml	Butter or margarine
1/2 cup	55g / 1.9oz	Celery - chopped, w/leaves
2 cups	474ml	Milk
2 teaspoons	10ml	Salt
1/2 teaspoon	2.5ml	Marjoram - dried leaf
4		Idaho potatoes
1/2 cup	31g / 1.1oz	Onion - chopped
2 tablespoons	30ml	Flour
1 tablespoon	15ml	Lemon juice
1/4 teaspoon	1.3ml	Pepper
2 1/2 cups	156g / 5.5oz	Chicken - cooked, cut up

Recipe Instructions

1. Melt butter in a saucepan over low heat.

2. Add onion and celery with leaves; cook until tender.

3. Blend in flour; stir in milk.

4. Cook, stirring constantly, until sauce thickens and comes to a boil.

5. Stir in lemon juice, 1 1/2 teaspoons salt, pepper, marjoram and chicken; remove from heat.

6. Pare potatoes; cut in very thin slices.

7. Place sliced potatoes in a greased 1 1/2-quart baking dish; sprinkle with remaining salt.

8. Pour chicken sauce over potatoes; cover and bake in preheated 425F. oven 1 hour, or until potatoes are tender.

Source:
Hussein, cook at the Qadirpur Gas Plant Camp, Pakistan

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