fresh - Chicken On Cornbread
Source of Recipe
from Someone's in the Kitchen with Dinah cookbook, via whats cookin
Recipe Introduction
Dinah Shore's Personal Cookbook 1971 Twelfth Printing,1976
List of Ingredients
fresh - Chicken On Cornbread
for the cornbread:
1 c. cornmeal
1 c. flour
1/2 tsp. soda
1 c. buttermilk
1 tsp. baking powder
1 tsp. salt
2 eggs
6 tbsp. shortening
Preheat oven to 400. Grease well a 9x13x2" baking dish/pan.
Sift the dry ingredients into a mixing bowl.
Cut in the shortening until well blended.
Beat the buttermilk and eggs together.
Mix the egg/milk with the dry ingredients until just blended.
Pour the batter into the baking dish/pan.
Bake for 25 minutes or until tester comes out clean.
Split into servings. The cornbread should be just baked and very hot when
served.
8 chicken breasts
water
salt and pepper
grated ginger
2 stalks celery, tops and all
1 large carrot
4 sprigs parsley
1 whole onion
Cook the chicken breasts in just enough water to cover.
Add the salt, pepper, ginger, celery stalks, carrot, parsley, and onion.
Cook until just done. Remove the chicken and set aside.
Use the strained broth for your sauce.
for the sauce:
6 tbsp. raw minced onion
1 c. butter
8 tbsps. flour
3 pints chicken broth
1/2 c. cream or milk
salt and pepper to taste
Brown the minced onion in the butter until golden.
Add the flour and stir.
Add the chicken broth, cream, salt and pepper.
Cook to desired thickness.
Slice the cooked chicken and place on top of the corn bread.
Pour the sauce over top. May serve extra sauce on the side.
Makes 10 - 12 servings.
You'll need the extra sauce, it is that good! Be prepared to serve seconds on this one.
Recipe
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