Kleeman's Chicken on Cornbread

READY IN: 1hr 15mins
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!

Ingredients Nutrition


  1. Cook chicken with remaining ingredients (except sauce ingredients) in water to cover.
  2. Cook until just done.
  3. Use the strained broth for the sauce.
  4. To prepare sauce: Brown onion in butter until golden.
  5. Add flour and mix well.
  6. Add broth, (from above), cream, salt& pepper.
  7. Cook until desired thickness.
  8. Slice chicken, place on cornbread and pour sauce over all.
  9. Serve extra sauce on the side.
  10. You'll need it,- it's that good.

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