Recipe by Susan Dillard
This is one of those "comfort food" type recipes. I really can't remember which cookbook it came from, it belonged to my mother and I got it years ago. It's pretty easy to fix with ingredients usually on hand.
Top Review by msjenjenp
I have this recipe in an old Hour Magazine with Gary Collins Cookbook, copyright 1985. They used to have a cooking segment every day and people wanted the recipes, so they produced a cookbook. Dinah Shore donated this recipe and I made it years ago and it was FABULOUS! I recently thought of the recipe and did a search on Zaar and here it is! My note in my cookbook says I only made 1/2 the recipe, but I remember that I seemed to end up with what seemed like quarts of sauce which is not entirely a bad thing because that sauce is GOOD. THe cookbook says that Kleeman's was the name of a famous Nashville, TN restaurant that closed and "the restaurant closed, but the recipe will live on" as it should. It's delish!
- 8 chicken breasts
- 1 large carrot
- salt and pepper
- grated ginger
- 2 stalks celery, tops and all
- 4 sprigs parsley
- 1 whole onion
- your favorite cornbread
- 6 tablespoons onions, minced
- 1 cup butter
- 8 tablespoons flour
- 3 pints chicken broth
- 1⁄2 cup cream or 1⁄2 cup milk
- salt and pepper
Directions See How It's Made
- Cook chicken with remaining ingredients (except sauce ingredients) in water to cover.
- Cook until just done.
- Use the strained broth for the sauce.
- To prepare sauce: Brown onion in butter until golden.
- Add flour and mix well.
- Add broth, (from above), cream, salt& pepper.
- Cook until desired thickness.
- Slice chicken, place on cornbread and pour sauce over all.
- Serve extra sauce on the side.
- You'll need it,- it's that good.