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Chicken & Turkey

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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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