Log in

25 April 2011 @ 02:24 pm
Haute Comfort Food  
Creamed Chicken

Haute Comfort Food

Creamed chicken on mashed potatoes was a childhood favorite. This is a more sophisticated version.

3 Boneless skinless chicken breasts
3 C chicken broth (approximate)

1 C Heavy Cream
8 oz Fresh Mushrooms, sliced
8 T Butter
6 T Flour
3 t Cognac (to taste)
Salt and Pepper (to taste)
Morton Nature's Seasons (to taste)

Poach Chicken Breasts
- Place breasts in pan just large enough to hold them in one layer, cover with chicken broth
- Bring the broth to the boil over medium-high heat
- Simmer for 2 minutes
- Turn the heat off and let breasts sit in the hot broth for 20 minutes
- Remove breasts to cool, reserve liquid
- Cut breasts into 1/2" cubes

Saute Mushrooms in 2 T butter. Season with salt and pepper and set aside

Make Sauce
- Melt 6 T butter in large saucepan, blend in the flour, and cook over medium heat until bubbly
- Add 2 C of the reserved poaching liquid and the Heavy Cream and stir until thickened and smooth
- Add the chicken cubes
- Add the mushrooms with their liquid and cook until mixture begins to bubble.
- Season to taste with Nature's Seasons, salt and pepper
- Add Cognac 1 t at a time, to taste

Serve on mashed potatoes, rice, or pastry shells

Haute Comfort Food
(Deleted comment)
NC_Bear: Chef Mickeync_bear on April 26th, 2011 03:51 am (UTC)
I can't imagine what you're doing wrong... basic medium white sauce is 2 T butter, 2 T flour, 1 C milk (add 1/2 C Cheddar for cheese sauce); Veloute is 2-2, 1 C broth; Mornay is 2-2, 1/2 C broth, 1/2 C cream and 1/2 C Swiss Cheese; (plus some seasoning in each case). You melt the butter, add the flour, cook until bubbly, add the liquid and heat to boiling. Works for me every time.
(Deleted comment)
gardencubgardencub on April 26th, 2011 11:39 am (UTC)
Are you adding the liquids very slowly, over low heat and whisking the entire time? If you dump the liquid into the flour/butter mixture and then try to stir, you will have a mass of paste on the bottom of the pan.

When you add your flour, are you just dumping it in? try sprinkling it into the butter while stirring.
(Deleted comment)
(Deleted comment)
DanceBear: bad_beardancecub on April 26th, 2011 05:12 am (UTC)
Why the apron?
NC_Bear: Comfort Foodnc_bear on April 26th, 2011 01:15 pm (UTC)
Why not?
(Deleted comment)