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Chicken & Turkey


Creamed Chicken

 3 tablespoons butter

¼ cup diced onion

1 cup sliced fresh white button or crimini mushrooms

4 tablespoons all-purpose flour

1 cup heavy cream or half and half

1 cup chicken broth or stock

½ teaspoon kosher salt to taste

¼ teaspoon ground black pepper to taste

Pinch of ground nutmeg

2 cups chopped or shredded cooked chicken*

3 scallions, white and green parts, sliced on the diagonal

½ cup frozen peas, optional


In saucepan, melt butter and sauté onions and mushrooms until the vegetables are soft.


Sprinkle flour over the vegetable mixture and cook for 2 – 3 minutes, stirring constantly.


Slowly add cream to the flour and vegetables, stirring constantly, until well combined.  Add chicken broth, salt, pepper and nutmeg, bring mixture to a simmer.


Add chicken, scallions and peas, simmer for 10 minutes, taste to adjust seasonings.


Serve over biscuits, rice, mashed potatoes or in pastry shells.


Serves 4


*Use leftover chicken, deli chicken or canned chicken, drained.


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