Email to Brenda-Lee Olson      

Recipe Categories: Writermom77's HOME PAGEAfrican AlkalinizingRecipes AlmondFlourRecipes Appetizers Asian Baby BarsandSquares BBQ Beans Beef Bengali Beverages Bisquick BreadNoahsVariations BreadsBunsBagels BreadsFlat BreadsGFnotCF BreadsQuick BreadsYeast Breakfast BurgersAndPatties Cakes Candy Canning Casseroles Cheeses ChickenDishes Condiments Cookies CookiesNoBake Cornbreads Crackers Crockpot DairySubstitutes Dehydrator Desserts Dips Dutch EasternEurope Eggless Eggs Fish FlavoredOils FlourMixes Frostings FrozenDesserts Fruit German Grains Gravies Greek Holidays HomeMadeGifts IceCream IcePops Ices IndianEast IndianWest Irish Israeli Italian Jamaican JamsAndJellies Lamb LowSugar MainDishes Marinades Meats MeatsNon-Kosher Mexican MicrowaveCooking MiddleEastern Milks Muffins MYO MYODeliMeats MYOHouseholdCleaners MYOPersonalHygieneProducts MYOSchoolSupplies MYOSpiceBlends NativeAmerican PancakesAndWaffles Pasta PastriesDonuts Persian PicklesOlivesandRelish Pies Pizza Playdoughs Potatoes Poultry PressureCooker Puddings Quinoa RestaurantClones Rice RiceCooker SaladDressings Salads SaladsJellied Salsa Sandwiches Sauces SCDRegime Scottish Seafood SeafoodNon-Kosher SideDishes SmoothiesShakes Snacks SoupsAndStews SoupsAndStewsNon-Kosher SouthAmercian SportsDrinks Spreads Stuffing Substitutions SugarAlternatives Syrups Thai VariationsonPreparedMixes Vegan-Vegetarian Vegetables Vegetarian-Raw Vinegars

Georgia-style Creamed Chicken




Source of Recipe


Angela Lowry


Recipe Introduction


This recipe uses several methods of cooking but the chicken comes out sooooo tender.


List of Ingredients




3 pounds chicken, boneless breasts OR breasts and thigh meat
6 cups chicken stock
1 cup sherry (optional)
2 tablespoons GFCF margarine or oil
2 tablespoons GFCF flour
1 1/4 cups GFCF 'cream'
2 tablespoons chopped fresh parsley
1/8 teaspoon pepper
1 teaspoon grated onion
1/2 pounds mushrooms -- sliced, sautéed in 2 tablespoons
GFCF margarine
salt
2 cups fresh GFCF bread crumbs
small bits of GFCF margarine

Recipe



Cook the chicken in stock until tender, about 40 minutes. Cool and 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 margarine or oil 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, oiled ovenproof casserole, sprinkle with bread crumbs and dot with bits of margarine.

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

If you don't use sherry, sprinkle chicken with papaya tenderizer and 1/2 cup stock. Be sure to save your pot of stock for another recipe.