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Georgia Creamed Chicken




Source of Recipe


Vernalisa's


List of Ingredients




-2 chickens, cut up, together weighing 5 pounds
-6 cups chicken stock
-1 cup sherry
-2 tablespoons butter
-2 tablespoons flour
-1 1/4 cups light cream (half and half)
-2 tablespoons chopped fresh parsley
-1/8 teaspoon white pepper
-1 teaspoon grated onion
-1/2 pounds mushrooms, sliced, sautéed in 2 tablespoons -butter
-salt
-2 cups fresh bread crumbs
-small bits of butter


Recipe



-Cook the chicken in stock until tender, about 40 minutes.
-Cool and remove meat from bones; cut into small pieces.
-Place the chicken in a bowl and cover with sherry.
-Let marinate for 1 hour, turning chicken frequently.
-Drain off sherry.

-Melt butter in a large skillet, add flour, and cook roux for 2 minutes over low heat.
-Remove from heat and slowly add cream, stirring constantly.
-Add the parsley, pepper, and grated onion.
-Cook, stirring until sauce thickens.

-Prepare mushrooms and add salt to taste.
-Add the mushrooms and the chicken to the sauce, and correct the seasoning.
-Let mixture cool, then chill it.

-Pour chilled mixture into a large, buttered ovenproof casserole, sprinkle with bread crumbs and dot with bits of butter.

-Bake in a 350 degree F oven for about 35 minutes, or until chicken is hot and crumbs are browned.
-Serve with rice.

**Serves 8.