Gourmet Chicken Breasts Recipe
Ingredients
| 4 chicken breasts (about 12 ounces each) | ||
| 1 small onion quartered Few celery tops | ||
| Salt | 2 Teaspoon | |
| Peppercorns | 6 | |
| Water | 1 1/2 Cup (16 tbs) | |
| Butter/Margarine | 1/2 Cup (16 tbs) | |
| Flour | 1/2 Cup (16 tbs) | |
| Nutmeg | 1/4 Teaspoon | |
| Pepper | 1 Dash | |
| Lemon juice | 1 Tablespoon | |
| Pimientos | 2 , chopped | |
| Water chestnuts | 1 Can (10oz), drained | |
| Cream | 1 Cup (16 tbs) | |
Directions
Simmer chicken with onion, celery tops, 1 teaspoon of the salt, peppercorns and water in a large saucepan 30 minutes or until tender.
Remove chicken from broth; cool until easy to handle.
Strain broth into a 2-cup measure; add water if needed, to make 2 cups; set aside for making the sauce in a later stage.
Remove skin from chickens, then pull chicken from bones; dice meat.
(There should be about 4 cups.)
Melt butter or margarine in a largesaucepan; blend in flour, remaining 1 teaspoon salt, nutmeg, and pepper; cook stirring constantly, just until bubbly.
Stir in the 2 cups chicken broth; continue cooking and stirring until sauce thickens and boils 1 minute.
(It will be very thick.) Remove from heat.
Stir in lemon juice, diced chicken, pimiento, and water chestnuts.
Spoon half of mixture into a 6-cup freezer container; cool, cover, label, date, and freeze.
Stir cream very slowly into remaining mixture in saucepan.
Heat, stirring often, just until hot.
(If you prefer mixture thinner, stir in about 1/2 cup milk.) Spoon into patty shells, or over your choice of buttered toast, rice, or mashed potato.
Note: To heat frozen chicken, set container in a pan of hot water, replacing water as it cools, just until mixture is thawed enough to slide into top of a large double broiler.
Add 2 tablespoons butter or margarine and 1 cup cream; heat, stirring several times, over simmering water, until hot.
(Thin slightly with milk as above, if you wish.)
Remove chicken from broth; cool until easy to handle.
Strain broth into a 2-cup measure; add water if needed, to make 2 cups; set aside for making the sauce in a later stage.
Remove skin from chickens, then pull chicken from bones; dice meat.
(There should be about 4 cups.)
Melt butter or margarine in a largesaucepan; blend in flour, remaining 1 teaspoon salt, nutmeg, and pepper; cook stirring constantly, just until bubbly.
Stir in the 2 cups chicken broth; continue cooking and stirring until sauce thickens and boils 1 minute.
(It will be very thick.) Remove from heat.
Stir in lemon juice, diced chicken, pimiento, and water chestnuts.
Spoon half of mixture into a 6-cup freezer container; cool, cover, label, date, and freeze.
Stir cream very slowly into remaining mixture in saucepan.
Heat, stirring often, just until hot.
(If you prefer mixture thinner, stir in about 1/2 cup milk.) Spoon into patty shells, or over your choice of buttered toast, rice, or mashed potato.
Note: To heat frozen chicken, set container in a pan of hot water, replacing water as it cools, just until mixture is thawed enough to slide into top of a large double broiler.
Add 2 tablespoons butter or margarine and 1 cup cream; heat, stirring several times, over simmering water, until hot.
(Thin slightly with milk as above, if you wish.)
Chef
