Ingredients:
1 cup fresh
peas or 1 (9-ounce) package frozen peas
1 large
carrot, sliced
1 large leek,
chopped
1 cup
mushrooms, sliced
1 ¼ cups
chicken broth
¼ cup butter
or margarine
⅓ cup flour
¾ cup milk
¼ cup cooking
sherry or apple cider
2 cups cooked
chicken, chopped
1 teaspoon
dried tarragon
⅛ teaspoon
salt
⅛ fresh
ground black pepper
6 squares
corn bread
Preparation:
Combine peas,
carrots, leeks, mushrooms and broth in a medium saucepan.
Simmer,
covered, until vegetables are tender.
Drain,
reserving vegetables and broth.
Melt butter
in a large saucepan over medium heat.
Add flour.
Cook,
stirring continually, for 1 minute.
Whisk in
reserved broth, milk and sherry. Reduce heat.
Cook,
whisking continually, until thickened, about 2 minutes.
Add chicken,
vegetables, tarragon, salt and pepper.
Heat to serving temperature.
Split corn
bread squares into layers; place on plates.
Spoon chicken
mixture over corn bread.
You can
combine this plate with some others from our collection.
Serve 6.
Variation from Grandma’s
kitchen
No comments:
Post a Comment