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Chicken Crisps

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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.
  Butter 3 Tablespoon
  Flour 2 Tablespoon
  Milk 1 Cup (16 tbs)
  Mushrooms 8 , sliced
  Stock 4 Tablespoon
  Cooked chicken 2 Cup (32 tbs), chopped or diced
  Cooked peas/Cooked corn 1⁄2 Cup (8 tbs)
  White bread slices 5 (Thick)
  Oil 1 Cup (16 tbs)
  Chopped parsley 1 Tablespoon

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.

Recipe Summary

Side Dish

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