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Baton Rouge Chicken




Source of Recipe


Cooking Village


Recipe Introduction


This Southern-style comfort food can also be made with turkey. Serve over biscuits, corn bread, rice or noodles.


List of Ingredients





1 medium onion, chopped

1 stalk celery, diced

1 can (14 1/2 ounces) chicken broth

1/2 cup heavy cream

2 tablespoons all-purpose flour

1 cup frozen peas

1 jar (4 ounces) sliced pimientos, drained

2 tablespoons Creole or spicy brown mustard

1/2 teaspoon salt

1/4 teaspoon black pepper

1/8 teaspoon cayenne pepper

3 cups coarsely chopped cooked chicken or turkey


Recipe



1. In a large skillet, combine onion, celery and chicken broth. Bring to a boil; reduce heat to medium-low. Cover; simmer for 10 minutes.


2. In a jar with a tight-fitting lid, combine cream and flour; shake jar until mixture is smooth. Whisk cream mixture into skillet. Stir in the peas, pimientos, mustard, salt, black pepper and cayenne.


3. Bring to a boil; reduce heat to medium-low and simmer for 5 minutes, stirring occasionally. Stir in the chicken and simmer until heated through, about 2 minutes. Serve over biscuits or rice.