| Chicken on Cornbread |
| Cornbread: 1 cup cornmeal 1cup flour 1/2 tsp. soda 1 cup buttermilk 1 tsp. baking powder 1 tsp. salt 2 eggs 6 Tbls. shortening Preheat oven to 400 degrees. Grease well a 9x13x2 " baking dish or pan. Put dry ingredients into a mixing bowl. Cut in shortening until well blended. Beat the buttermilk and eggs together. Mix the egg/milk with the dry ingredients until just blended. Pour the batter into the baking dish or pan. Bake for 25 minutes or until done Split into servings. The cornbread should be just baked and very hot when served.. (Can use you own recipe for cornbread) Chicken 8 chicken breasts water salt and pepper grated ginger 2 stalks celery, tops and all 1 large carrot 4 sprigs parsley or 1 Tbls. dried parsley 1 whole onion Cook the chicken brests in just enough water to cover. Add the salt, pepper, ginger, celery, carrot, parsley and onion. Cook until just done. Remove the chicken and set aside. Use the strained broth for your sauce. Sauce: 6 Tbls. raw minced onion 1 cup butter 8 Tbls. flour 3 pints chicken broth ( 6 cups) 1/2 cup cream or milk salt and pepper to taste. Brown the minced onion in the butter until golden Add flour and stir. Add the chicken broth, cream, salt and pepper Cook to desired thickness Slice the cooked chicken and place on top of the corn bread. Pour the sauce over top. May serve extra sauce on the side. Yield: 10-12 servings. Be prepared to serve seconds on this one! Tip: For lower fat, only add 3 Tbls. shortening to cornbread or skip all together. Skin chicken breast Add only 1/2 cup butter to Sauce and 1 cup skim milk |