Serves 10-12

This is a good buffet dish because your guests don’t have to cut anything while balancing their dinner plates on their laps. I’ve expanded it to feed as many as 60 people, and it always draws raves. As an additional bonus, it’s at least as good the next day for leftovers. You may find, as I have, that it’s easier to add the flour right after sauteing the mushrooms and skip sauteing the chicken. You can also use leftover chicken and skip cooking the roaster breasts; I’ve done it and it works just fine. The original recipe called for twice as much mustard. If you like your foods quite spicy, you may want to use the four teaspoons of mustard that the original recipe called for.

2 whole roaster breasts, 2-1/2 to 3 pounds each

8 cups chicken broth

1/2 cup butter or margarine

1 pound fresh mushrooms, sliced

1/2 cup flour

2 teaspoons dry mustard

salt to taste, depending on saltiness of the broth

1/2 teaspoon Cayenne pepper or to taste

2 cups light cream or half and half

1 cup dry sherry

1/4 cup grated Parmesan cheese

1/4 cup minced fresh parsley

Puffed Pastry Hearts (recipe follows) or toast points

In 4-quart Dutch oven or large, deep skillet over high heat, bring chicken broth to a boil. Add roaster breasts and enough water to cover, if necessary. Reduce heat to low; simmer for 70 minutes. Cool breasts in broth. Remove and cut into 1/2-inch dice; discard bones and skin. Reserve 2 cups broth for recipe; save remainder for another use.

In same Dutch oven or skillet over medium-high heat, melt butter; add mushrooms and saute 30 seconds. Add diced chicken and saute 30 seconds longer. Stir in flour, seasonings, 2 cups reserved broth and cream; bring to a simmer. Reduce heat to low and simmer 5 minutes, stirring frequently. Add sherry, Parmesan cheese and parsley. Simmer 1 minute longer. Serve chicken with Puff Pastry Hearts or toast points.

Chicken Recipes – The Perdue Chicken Cookbook

Copyright (C) by Mitzi Perdue – Used with Permission




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