1 1/2 to 4 lbs. chicken in lg. pieces
1 tbsp. butter
1 tbsp. oil
1 onion, sliced
2 ribs celery with leaves, cut into pieces
1/2 lb. sliced carrots
1/4 lb. mushrooms, sliced
1 bay leaf
Herbs (as desired)
4 tbsp. butter
4 tbsp. flour
1 c. light cream
2 tbsp. lemon juice

Rinse chicken and pat dry. Heat 1 tablespoon butter and 1 tablespoon oil in Dutch oven. Brown chicken on all sides. Lower heat; pour on boiling water to cover chicken. Add onion, celery, carrot, mushrooms, bay leaf, and herbs. Cover and simmer 40 to 45 minutes. Remove chicken and vegetables; keep warm. Strain broth and remove fat. Bring broth to a boil and reduce to 1 1/2 cups broth. melt 4 tablespoons butter in a saucepan. Stir in flour and cook for 2 to 3 minutes. Slowly add cream and broth. Stir and simmer 4 to 5 minutes until thick and smooth. Add lemon juice, salt, and pepper. Spoon over chicken and vegetables. Serve the remaining sauce in a gravy boat. Enjoy!!