"The belly rules the mind."--Spanish Proverb

Georgin Creamed Chicken Recipe

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This recipe for Georgin Creamed Chicken, by , is from The McGuffin Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Colleen McGuffin
Added: Monday, March 5, 2007


5 lbs chicken cut up
6 C chicken stock
1 C sherry
2 T butter
2 T flour
1 1/4 C half and half
2 T chopped fresh parsley
1/8 t pepper
1 t grated onion
1/2 pound mushrooms sliced and sauted in 2 T butter
2 C fresh bread crumbs
butter dots

Cook chicken in stock until tender- about 40 minutes. Cool and remove meat from any bones. Place chicken in bowl and cover with sherry. Let marinate for 1 hour turning chicken frequently. Drain off sherry.

Melt butter in large skillet, add flour, and cook into roux for 2 min over low heat. Remove from heat and slowly add cream, stirring constantly. Add the parseley, peper and grated onion. Cook, stirring until sauce thickens.

Prepare mushrooms and add salt to taste. Add the mushrooms and the chicken to the sauce, and adjust any seasoning to taste. Let mixture cool, then chill it.

Pour mixture into large buttered casserole dish, sprinkle with bread crumbs and dot with butter.

Bake at 350 for 35-40 minutes or until chicken is hot and crumbs are browned.

Serve over rice

Number Of Servings:
Number Of Servings:
6-8 servings
Preparation Time:
Preparation Time:
2 hours




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