I am so behind with my posts! This week my friend Monica got married and I was busy making the wedding cakes ( 3 of them) and finishing with the biscotti that were handed out as thank you present for the guests ( pictures of those coming soon).
Now, I had a pool on my blog for which recipe to post next, and the creamy chicken won by far....
That tells me that every one has problems with their "left overs". This dish is very easy and tasty. That tasty that my son Brandon that just walked by my computer and saw the pictures has asked for creamy chicken. Lucky for him I'm making chicken soup and I can use the chicken meat from the soup and make the creamy chicken.
4 tbsp of unsalted butter (or 3 tbsp of light olive oil )
1/2 cup chopped shallots ( or red onion)
2 tbsp of chopped fresh parsley
2 tbsp of all-purpose flour
2 1/2 cups of heated chicken stock ( or vegetable)
1/2 tsp paprika
salt and pepper to taste
1/2 cup of light cream ( 5% or 10% )
2 cups of cooked chicken diced.
1/2 cup parmesan ( optional)
Melt 2 tbsp of butter in a frying pan ( or 2 tbsp of oil), add the shallots and cook stirring for 3-4 minutes. Add the parsley .
Add the remaining 2 tbsp of butter to the pan ( or 1 of oil). Add the flour and cook stirring for 1 minute. Gradually add 1 cup of the stock and cook stirring constantly to prevent lumps. Add the paprika and salt and pepper. Simmer gently over low heat for 5 minutes.
Dice the chicken.
Add 1 cup of heated chicken stock, and simmer for 5 more minutes.
Gradually mix in the cream and simmer for 5 to 6 minutes. Stir in the rest of the stock and the chicken. Simmer for 5 minutes until chicken is heated thru and the flavors are blended.
Remove from stove. Stir in 1/2 cup of parmesan if desired.
Garnish with more parsley and serve over steamed rice or mashed potatoes.