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Gourmet Chicken Breasts Recipe
|Chicken breasts||48 Ounce|
|Water||1 1⁄2 Cup (24 tbs)|
|Butter/Margarine||1⁄2 Cup (8 tbs)|
|Flour||1⁄2 Cup (8 tbs)|
|Lemon juice||1 Tablespoon|
|Canned water chestnuts||5 Ounce|
|Cream||1 Cup (16 tbs)|
Serving size: Complete recipe
Calories 3537 Calories from Fat 1058
% Daily Value*
Total Fat 118 g181.4%
Saturated Fat 71 g355%
Trans Fat 0.3 g
Cholesterol 1047.5 mg
Sodium 5261.3 mg219.2%
Total Carbohydrates 260 g86.6%
Dietary Fiber 7.9 g31.8%
Sugars 91.7 g
Protein 334 g668.1%
Vitamin A 140.8% Vitamin C 243.1%
Calcium 72.1% Iron 91.9%
*Based on a 2000 Calorie diet
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.)