IDAHO CHICKEN SCALLOP
Steps:
- 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 425 oven 1 hour, or until potatoes are tender.
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