Gourmet Chicken Breasts Recipe
Ingredients
| Chicken breasts | 4 | |
| Onion | 1 Small, quartered | |
| Celery tops | 2 | |
| Salt | 2 Teaspoon | |
| Peppercorns | 6 | |
| Water | 1 1⁄2 Cup (24 tbs) | |
| Butter/Margarine | 1⁄2 Cup (8 tbs) | |
| Flour | 1⁄2 Cup (8 tbs) | |
| Nutmeg | 1⁄4 Teaspoon | |
| Pepper | 1 Dash | |
| Lemon juice | 1 Tablespoon | |
| Pimientos | 2 , chopped | |
| Water chestnuts | 1 Can (10 oz), drained and sliced | |
| Cream | 1 Cup (16 tbs) |
Nutrition Facts
Serving size: Complete recipe
Calories 3168 Calories from Fat 1129
% Daily Value*
Total Fat 126 g193.7%
Saturated Fat 73.4 g367.1%
Trans Fat 0 g
Cholesterol 258.3 mg86.1%
Sodium 4468.4 mg186.2%
Total Carbohydrates 274 g91.2%
Dietary Fiber 10.4 g41.6%
Sugars 93.1 g
Protein 229 g458.7%
Vitamin A 141.8% Vitamin C 221.8%
Calcium 60.1% Iron 45.2%
*Based on a 2000 Calorie diet
Directions
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 Step 3.
Remove skin from chickens, then pull chicken from bones; dice meat. (There should be about 4 cups.)
Melt butter or margarine in a large saucepan; 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, pimientos and water chestnuts.
Spoon half of mixture into a 6 cup freezer container then 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.
Chef
