Chicken Crisps Recipe
Chicken Crisps are simple and easy to prepare. The discovery of delicious chicken when taking a bite of the Chicken Crisps is delightfully surprising and exquisite.
Ingredients
| Butter | 3 Tablespoon | |
| Flour | 2 Tablespoon | |
| Milk | 1 Cup (16 tbs) | |
| Mushrooms | 8 , sliced | |
| Stock | 4 Tablespoon | |
| Cooked chicken | 2 Cup (16 tbs), chopped | |
| 1/2 cup cooked peas or corn | ||
| 5 thick slices white bread | ||
| Oil | 1 Cup (16 tbs) | |
| Parsley | 1 Tablespoon, chopped | |
Directions
Make cream sauce: Melt 3 tablespoons butter; blend in flour.
Gradually add milk; when smooth bring to boil, stirring constantly.
Boil 3 minutes; cool slightly.
Slice mushrooms; cook in stock 3 to 4 minutes.
Chop or dice chicken; mix with mushrooms and cooked vegetables.
Add mixture to cream sauce; season well.
Heat thoroughly; keep warm.
Remove crusts from bread; with small cutter cut 4 crescent-shaped pieces from 1 slice.
Heat oil; add 1 tablespoon butter.
When foaming, fry bread slices and crescents until golden brown on both sides; drain on paper towel.
Arrange squares on serving dish; spoon hot chicken mixture onto squares.
Decorate with crescents and chopped parsley.
Gradually add milk; when smooth bring to boil, stirring constantly.
Boil 3 minutes; cool slightly.
Slice mushrooms; cook in stock 3 to 4 minutes.
Chop or dice chicken; mix with mushrooms and cooked vegetables.
Add mixture to cream sauce; season well.
Heat thoroughly; keep warm.
Remove crusts from bread; with small cutter cut 4 crescent-shaped pieces from 1 slice.
Heat oil; add 1 tablespoon butter.
When foaming, fry bread slices and crescents until golden brown on both sides; drain on paper towel.
Arrange squares on serving dish; spoon hot chicken mixture onto squares.
Decorate with crescents and chopped parsley.
Chef
