Chicken And Lemon Mold
|Unflavored gelatin||3 Ounce (2 Envelopes, Knox)|
|Chicken broth||1 Cup (16 tbs)|
|Dry white wine||1⁄2 Cup (8 tbs)|
|Lemon||1⁄2 , juiced|
|Boneless skinless poached chicken||3 Cup (48 tbs), chopped|
|Lemon slices||4 (For Garnish)|
|Carrot stick||3 (For Garnish)|
|Stuffed olives||4 (For Garnish)|
|Hard-boiled eggs||1 (For Garnish)|
In a medium saucepan, dissolve the gelatin in the broth, wine, and lemon juice over low heat.
Stir until dissolved.
Mix the cooked chicken with the gelatin mixture.
Spray a 1-quart mold with Pam.
You may wish to decorate the inside of the mold with some of the garnishes.
Place the chicken and gelatin mixture in the mold and chill for several hours.
Garnish and serve cold.
Serve as a luncheon dish or as a summer dinner.