Difficulty: Moderate
Ingredients
3 tbsp butter
1 cup fresh mushrooms sliced
1/2 cup onions chopped
1 cup carrot sliced
1 cup celery sliced
1/4 cup green onion sliced
1/2 cup fresh parsley chopped
1/4 cup flour
2 cups milk or half-and-half
2 cups chicken broth
3 cups cooked chicken (Rotisserie chicken is best) rough chop
1/4 cup chopped pimiento
salt
pepper
Directions
Melt butter in a large saucepan. Add carrot, celery, onions until slightly tender, then add mushrooms and green onions; cook for 5 minutes, until tender. Blend in flour, salt, and pepper. Gradually add milk or half-and-half and the chicken broth, stirring constantly. Continue cooking over low to medium-low heat, stirring, until mixture is hot and thickened. For thicker sauce, mix 2 tablespoons of cornstarch with about 1/4 cup of cold water and stir into the mixture at this point. Cook for a few more minutes; add chicken, parsley and pimiento and heat thoroughly. Serve over biscuits
Serves 6
Ingredients For Biscuits
1 3/4 cup of Loveless flour or your favorite biscuit flour
1/3 cup of buttermilk and reserve additional 1/3 cup ( if the flour is to dry)
2 tbsp. of melted butter
Directions
To start on biscuits, Preheat oven to 400 degrees F. In a large mixing bowl add flour and the buttermilk, use a spoon or your fingers to incorporate ( the dough will be sticky, but not wet) add buttermilk in small amounts to get the right texture. Put onto a well floured surface and with a floured rolling pin roll out the dough. the thickness should be about 1/2 thick to 3/4 inch thick. With a 2 inch biscuit cutter, this should yield about 4 large biscuit, a small cutter will yield about 6. Use some of the melted butter to line the pan, place biscuits on sheet pan then with a pastry brush, use the rest of the melted butter for the tops of the biscuits. Cook in the oven for 12-14 minutes.
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