Chafing-Dish Chicken Royale Recipe
Ingredients
| 3 chicken breasts (about 12 ounces each) halved | ||
| Water | 4 Cup (16 tbs) | |
| Few celery tops | ||
| Salt | 2 1/2 Teaspoon | |
| Meat | 1/2 pound | |
| 6 tablespoons flour Dash of pepper | ||
| Egg | 1 | |
| 2 teaspoons grated onfon | ||
| Milk | 1/4 Cup (16 tbs) | |
| 3 medium-size carrots, pared and sliced | ||
| Frozen peas | 1 Cup (16 tbs) | |
| Butter/Margarine | 4 Tablespoon | |
| Lemon juice | 1 Tablespoon | |
| Few drops red-pepper seasoning | ||
| Shrimp | 1 Can (10oz), drained, rinsed | |
| Parsley | 2 Tablespoon, chopped | |
Directions
Combine chicken breasts, water, celery tops, and 2 teaspoons of the salt in a large saucepan; cover.
Simmer 30 minutes, or until chicken is tender.
Remove from broth and cool until easy to handle.
Pull off skin and take meat from bones in one piece; set aside for further use.
Set broth aside for further use.
Combine meat-loaf mixture, 2 tablespoons of the flour, remaining 1/2 tea spoon salt, pepper, egg, onion, and milk in a medium-size bowl; mix with a fork until well-blended.
Shape into 18 small balls.
(Set remaining flour aside for making sauce).
Reheat chicken broth to boiling; add meat balls; cover.
Poach 10 minutes or until cooked through; lift out with a slotted spoon and place in a bowl.
Cook carrots, covered, in part of the same chicken broth 20 minutes, or until tender; cook peas in remaining broth, following label directions.
Drain liquid from each and strain into a 4-cup measure; add more water if needed, to make 4 cups.
Keep carrots and peas hot for further use.
Melt butter or margarine in a large saucepan; blend in remaining 4 tablespoons flour; cook, stirring constantly, just until bubbly.
Stir in the 4 cups chicken broth; continue cooking and stirring until sauce thickens and boils 1 minute.
Stir in lemon juice and red-pepper seasoning.
Cut each half chicken breast into three pieces; add to sauce with meat balls, carrots, and peas.
Heat slowly just to boiling; spoon into a chafing dish or heated serving dish.
Arrange shrimps on top; sprinkle with parsley.
Simmer 30 minutes, or until chicken is tender.
Remove from broth and cool until easy to handle.
Pull off skin and take meat from bones in one piece; set aside for further use.
Set broth aside for further use.
Combine meat-loaf mixture, 2 tablespoons of the flour, remaining 1/2 tea spoon salt, pepper, egg, onion, and milk in a medium-size bowl; mix with a fork until well-blended.
Shape into 18 small balls.
(Set remaining flour aside for making sauce).
Reheat chicken broth to boiling; add meat balls; cover.
Poach 10 minutes or until cooked through; lift out with a slotted spoon and place in a bowl.
Cook carrots, covered, in part of the same chicken broth 20 minutes, or until tender; cook peas in remaining broth, following label directions.
Drain liquid from each and strain into a 4-cup measure; add more water if needed, to make 4 cups.
Keep carrots and peas hot for further use.
Melt butter or margarine in a large saucepan; blend in remaining 4 tablespoons flour; cook, stirring constantly, just until bubbly.
Stir in the 4 cups chicken broth; continue cooking and stirring until sauce thickens and boils 1 minute.
Stir in lemon juice and red-pepper seasoning.
Cut each half chicken breast into three pieces; add to sauce with meat balls, carrots, and peas.
Heat slowly just to boiling; spoon into a chafing dish or heated serving dish.
Arrange shrimps on top; sprinkle with parsley.
Chef
