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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 2 |
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My mother used to make this dish years ago, and everyone in the family enjoyed it. Ingredients:
2 cups chicken broth |
1 pound bone-in chicken breast halves |
1 medium onion, chopped |
1 celery rib, cut into 1/2-inch pieces |
1 teaspoon salt |
1 bay leaf |
cream sauce: |
3 tablespoons plus 1-1/2 teaspoons butter, melted |
3 tablespoons plus 1-1/2 teaspoons king arthur unbleached all-purpose flour |
salt and pepper to taste |
dash ground mace |
1/3 cup 2% milk |
1/8 teaspoon worcestershire sauce |
biscuits: |
2/3 cup plus 1 tablespoon king arthur unbleached all-purpose flour |
1-1/4 teaspoons baking powder |
1/8 teaspoon salt |
2 tablespoons shortening |
1/3 cup 2% milk |
Directions:
1. In a large saucepan, combine the broth, chicken, onion, celery, salt and bay leaf. Bring to a boil. Reduce heat; cover and simmer for 20 minutes or until a meat thermometer reads 170°.
2. Remove chicken from broth; cool. When cool enough to handle, remove skin and meat from bones. Discard skin and bones. Cut up meat. Strain broth. Reserve vegetables and 1 cup broth; discard bay leaf. (Discard or save remaining broth for another use.) Arrange chicken and vegetables in a greased 3-cup dish.
3. For sauce, melt butter in a saucepan. Stir in the flour, salt, pepper and mace until smooth. Gradually add the milk, Worcestershire sauce and reserved broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Pour over chicken.
4. For biscuits, in a small bowl, combine the flour, baking powder and salt; cut in shortening until the mixture resembles coarse crumbs. Stir in milk just until moistened.
5. On a floured surface, knead 8-10 times. Pat into a 1/2-in.-thick square and cut into quarters. Arrange biscuits over sauce.
6. Bake, uncovered, at 450° for 17-20 minutes or until biscuits are golden brown. Yield: 2 servings.
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