Herbed Chicken on Toast (for 2)
- Ready In:
- 45mins
- Ingredients:
- 9
- Serves:
-
2
ingredients
- 2 chicken breasts, about 1 lb
- 2 cups water
- 1 teaspoon marjoram or 1 teaspoon herbs, to your liking
- 1⁄2 teaspoon salt
- 1 stalk celery, chopped
- 1 small onion, chopped
- 1 tablespoon instant skim milk powder
- 1 teaspoon cornstarch
- 1 dash pepper
directions
- Place chicken, water, marjoram and salt in a saucepan.
- Bring to a boil, reduce heat and simmer about 25 minutes until chicken is tender.
- Remove chicken, chill broth until fat sets on top, remove fat.
- Remove and discard bones and skin from cooked chicken.
- Cut chicken into bite sized pieces.
- Heat 1/4 cup skimmed chicken broth to a boil in a heavy saucepan.
- Add celery and onion.
- Stir cook about 4 minutes until tender.
- Mix together remaining cool broth, milk powder, cornstarach and pepper until smooth, stir into celery mixture.
- Stir cook over medium heat about 3 minutes until mixture thickens slightly.
- Add chicken, continue cooking until thouroughly heated.
- Make ahead of time to reheat just before serving.
- It's handy to have in the freezer for emergencies.
- Also very good in crepes, tortillas or popovers.
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RECIPE SUBMITTED BY
<p>November 4th, 2013: Our community lost a wonderful friend when Dorothy passed away on October 24th, 2013. We are shocked and saddened by her passing and there is a thread for expressing your condolences.</p>
<p>Mary at Food.com</p>
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<p>I live in the sunny okanogan valley - I am a retired Resort Services Director, love collecting receipes and cooking but am a diabetic so some times i can only collect </p>
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