Creamed Chicken

Creamed Chicken

This is a great base recipe. I will post an especially good Chicken Lasagna recipe that calls for it for Labor Day tomorrow. It’s good on noodles, rice, potatoes, or just toast. Sometimes I like it on green beans.

MMMMM—– Recipe via Meal-Master ™ v8.05

Title: Creamed Chicken
Yield: 1 Servings

2 tb Butter or Margarine
2 tb Flour
1/4 ts Salt
1 c Chicken stock
1 c Milk
2 c Chicken; cooked
2 Egg yolks
1/4 c Cream
1/2 ts Lemon juice
2 ts Parsley

Melt butter, stir in flour and seasonings and cook
until bubbly. Slowly add chicken stock and milk;
cook until thick and smooth, stirring often. Dice
up chicken and add to sauce. Beat the egg yolks a
bit and add the cream. Just before serving, add
this to the chicken mixture and cook 2 minutes.
Add lemon juice and parsley and serve immediately.
This is even better served over hot popovers. It
makes it a bit fancier.


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