Prep 5 mins
Cook 30 mins
Another favorite from "America the Beautiful". Definitely not for everyday eating as it's rich & calorie laden, but it makes a great brunch or even a light lunch when paired with a green salad.
- 2 tablespoons butter, unsalted
- 2 tablespoons plain flour, plus
- 2 teaspoons plain flour
- 1 1⁄4 cups chicken stock, homemade or bought (I use a salt-reduced store brand)
- 2 tablespoons dry sherry
- 2 cups cooked chicken, cut into 1 inch cubes
- 1 onion, sliced thinly
- 2⁄3 cup cream
- 2 egg yolks
- 2 tablespoons freshly grated parmesan cheese
- black pepper (use white if you don’t want the specks)
- salt, to taste
- parsley, for garnish (optional)
- Melt 4 teaspoons butter over a low heat in a heavy pan.
- Once melted, stir in 2 tablespoons flour and cook out for 2 minutes.
- Whisk in the stock and continue whisking until thick which will take about 5 minutes.
- Add the sherry and a ¼ teaspoon salt; stir in the chicken.
- Spoon the mixture into a shallow serving dish and keep warm.
- Melt 2 teaspoons of butter in a small pan and cook the onions for 5 minutes; add the remaining 2 teaspoons of flour and cook for 2 minutes, stirring constantly.
- Whisk in the salt and pepper to taste, and cook until thickened which will take about 4 minutes.
- Remove from heat.
- Preheat broiler.
- Beat egg yolks, whisk in ¼ cup of the hot sauce, then whisk this mixture back into the remaining sauce.
- Cook this mixture, stirring constantly over a low heat, until thickened, about 2-4 minutes.
- Do not let the mixture boil.
- Stir in the Parmesan, and then pour the sauce over the warm chicken.
- Grill (broil) until the top is slightly brown and bubbly.
- Garnish with parsley if desired.
We do love chicken breasts & I always have both diced & shredded cooked chicken in the freezer for recipes like this! Pretty much followed yours right on down although I did dice the onion! Made for a nice change of pace for us & the recipe is definitely a nice keeper! Thanks for sharing it! [Made & reviewed in Zaar Cookbook Tag]