Chicken Manhattan recipe.... EASY dinnergreenspun.com : LUSENET : Cooking & Crafts : One Thread
1 to 2 cups cooked chicken. cubed, sliced or however you like it.
one small onion
1 clove galic
1/4 cup celery
2 tblsp green or red bell pepper
salt and pepper
Flour or corn starch
3 cups chicken broth with or without the fat skimmed
biscuits, rolls, or sliced bread. which ever you prefer.
Chop the vegies and sautee in 1/4 cup of the broth, till limp. While the vegies cook, mix flour or cornstarch into one cup of the chicken broth. Add the chicken to the limp vegies, and heat for a couple of min's. Mix the remaining chicken broth and the cornstarch/flour mix together and add to the pan . Season to taste. Allow to heat and thicken to your liken. ( I usually toast the bread while I make this part, but its up to you.) when its hot and thick enough, put a bread piece on a plate top with the fresh mashed potato's and ladle over some of the chicken/gravy mixture. Serve hot. This serves my family of four. But my hubby always eats two servings. and my oldest eats the rest of the mashed potatos and the remaining gravy so I never have leftovers. Enjoy...... Kristean
PS..... I have lots of recipes, if you are looking for one, just let me know and Ill see if I have it.
-- Kristean Thompson (firstname.lastname@example.org), March 04, 2002
Sounds wonderful! I'm printing it out to try next week.
I'm trying to get our schedule down so I know we're eating xxx this many times this week, regardless of what I do to it. You know, fish at least once a week, hamburger this day, steak of some sort this day. I figure that way I can get my meat out of the freezer in the morning, even if I don't know what I'm doing with it until after lunch!
-- Christine in OK (email@example.com), March 05, 2002.