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
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.
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.
Variation from Grandma’s kitchen
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