Creamed Chicken in a Basket
This is a Taste of Home recipe. Nothing special to say about the recipe. Just a solid chicken dinner recipe.
- 6 bone-in chicken breast halves (about 4 pounds)
- 1 small onion, quartered
- 2 celery ribs with leaves, cut into chunks
- 2-1/2 cups water
- 2 teaspoons salt, divided
- 6 whole peppercorns
- 8 to 10 frozen puff pastry shells
- 1/2 cup butter
- 1/2 cup all-purpose flour
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon pepper
- 1/2 pound fresh mushroom, sliced
- 1 can (5 ounces) sliced water chestnuts, drained
- 1 jar (2 ounces) diced pimientos, drained
- 1 tablespoon lemon juice
- 2 cups heavy whipping cream
- Place the chicken, onion, celery, water, 1 teaspoon salt and peppercorns in a large saucepan. Bring to a boil; skim foam. Reduce heat; cover and simmer 35-40 minutes or until a thermometer reaches 170°. Remove chicken with a slotted spoon; set aside until cool enough to handle. Bake pastry shells according to package directions.
- Remove chicken from bones; cut into cubes and set aside. Discard skin and bones. Strain broth, discarding vegetables and peppercorns. Set aside 2 cups broth (save remaining broth for another use).
- In a large saucepan, melt butter. Stir in flour until smooth. Gradually add reserved broth, nutmeg, pepper and remaining salt. Bring to a boil; cook and stir 2 minutes. Remove from the heat; stir in the mushrooms, water chestnuts, pimientos, lemon juice and chicken. Return to the heat. Gradually stir in cream and heat through (do not boil). Spoon into pastry shells.
Comments
Post a Comment