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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 4 |
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A bit like chipped beef on toast, only with chicken and nuts. Or this would be good over some egg noodles or rice instead. Prep and cook times are approximate. Ingredients:
1 1/2 lbs chicken breasts |
1/4 cup butter or 1/4 cup margarine |
2 teaspoons chicken bouillon granules |
1/4 cup flour |
1/4 teaspoon poultry seasoning |
2 cups milk |
2 teaspoons lemon juice |
1/2 cup celery, finely chopped |
1/4 cup red bell pepper, finely chopped |
1/2 cup chopped pecans |
4 toasted english muffins, halves or 4 toasted bread |
pecan halves (to garnish) |
Directions:
1. In a large saucepan, cover chicken breasts with water (season the water with salt and pepper if desired) and bring to a boil, cooking until no traces of pink remain throughout.
2. Drain the water and place chicken breast on a cutting board to cool.
3. Melt the butter/margarine in the saucepan.
4. Add boullion granules and blend in the flour and poultry seasoning.
5. Pour in the milk and lemon juice while stirring and cook over med-low heat; stirring constantly until thickened.
6. Cut the chicken breast into bite-size strips and add it to the saucepan along with the celery, bell pepper and pecans.
7. Cook over low heat until the mixture is heated through.
8. Spoon it over your choice of toasted bread (noodles or rice would be good too) and garnish with pecan halves.
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