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Chicken Breasts In Vegetable Creme

Mormon.Cook's picture
  Chicken breast halves 3 1⁄2 Pound
  Canned chicken broth 27 1⁄2 Ounce
  Chopped onion 1⁄2 Cup (8 tbs)
  Chopped celery 1⁄2 Cup (8 tbs)
  Chopped carrots 1 Cup (16 tbs)
  Salt 2 Teaspoon
  Vegetable cr me 4 Tablespoon

Place chicken breasts in a large pot. Add chicken broth, vegetables, and salt. Cover, and simmer gently until breasts are tender, about 1 hour. Remove breasts, cool slightly, and remove skin and bones, keeping meat in one piece. Cover well to prevent chicken from drying while you puree the broth: Increase heat; boil broth about 20 minutes, uncovered, to reduce. Put broth and vegetables through food mill, or whirl in a blender. Measure 1 1/2 cups broth-puree. Make Vegetable Crème.

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