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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 8 |
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This dish has slid way down the tubes from an elegant dish for royalty to a cheap staple for those on a budget. The eggs have been left out because it is somewhat delicate to get this part right. NO canned soups! Read more !!! The stories on where or who invented this is very vague. Absolutely perfect-if made correctly Ingredients:
4 cups of poached, cubed chicken |
1/4 cup plus 1 tablespoon butter |
2 large shallots |
6 tablespoons of flour |
1/4 cup of madeira wine or dry sherry |
3 cups of chicken broth |
pinch of cayenne pepper |
pinch of nutmeg |
chopped parsley 3 teaspoons plus 1 teaspoon |
1 teaspoon salt or to taste |
2 teaspoons pepper or to taste |
4 tablespoons of chopped pimiento |
2 tablespoons of snipped chives |
1/2 pound of sliced white mushrooms |
1 1/4 cups heavy cream or cream fraiche |
biscuits, toasted italian bread, or noodles |
Directions:
1. In a large saucepan over medium heat, melt 1/4 cup butter
2. Saute the shallots 4-5 minutes until softened
3. Sprinkle in the flour and stir with a wooden spoon for 2 minutes
4. Whisk in sherry and broth and bring to a boil
5. Add the parsley and bring down to a simmer
6. Cook for 30 minutes, stir often
7. In another large skillet add remaining butter and add mushrooms
8. Cook mushrooms for about 6 minutes
9. Season the mushrooms with salt, pepper, cayenne and nutmeg
10. Whisk in creme fraiche or heavy cream
11. Add the chicken, pimiento, chives to the sauce
12. Simmer for 10 minutes and serve over biscuits, or toasted Italian bread
13. For a more formal look, if serving on a large platter, sprinkle outside of platter with chopped parsley and chopped finely chopped red pepper.
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