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Creamed Chicken On Toast

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  Stewing chicken 5 Pound, cut up
  Chicken fat 2 Tablespoon
  Fresh mushrooms 1⁄2 Pound, sliced
  Green peppers 2 , slivered
  Chopped pimento 1⁄3 Cup (5.33 tbs)
  Chicken fat 6 Tablespoon
  Flour 6 Tablespoon
  Salt 1 Teaspoon
  Pepper 1⁄4 Teaspoon
  Chicken stock 2 Cup (32 tbs)
  Light cream 1 Cup (16 tbs)
  Egg yolks 2 , lightly beaten
  Dry sherry 1⁄4 Cup (4 tbs)
  Buttered toast 2

Stew chicken
Cut chicken meat into bite-size pieces.
Measure out 2 cups of the chicken stock.
Heat 2 tbsp.chicken fat in heavy skillet.
Add mushrooms and green peppers and cook gently until mushrooms are tender.
Stir in pimento.
Turn off heat and stir in chicken.
Heat 6 tbsp.chicken fat in saucepan.
Sprinkle in flour, salt and pepper and let bubble up well.
Remove from heat.
Add chicken stock and cream all at once, stirring to blend.
Return to moderate heat and cook and stir until bubbling well and thick and smooth.
Add about half of the hot mixture to the egg yolks gradually, stirring constantly.
Return to saucepan and bring back to boil.
Add chicken mixture and sherry and heat well, stirring constantly.

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Creamed Chicken On Toast Recipe