Chicken Over Corn Bread *** 1/2 1/98

Categories:
low country, poultry

10 oz frozen chopped broccoli
1/4 cup onion; chopped
1/4 cup butter
2 tablespoon flour
1 1/2 teaspoon salt
3/4 cup milk
6 dash hot sauce
2 egg yolks; slightly beaten
8 oz unflavored yogurt
1/2 teaspoon tarragon
10 oz can white chicken meat
1/2 cup shredded cheddar (or more)
1 corn bread

Rinse frozen broccoli under running cold water to separate. Cook and stir broccoli and onion in butter in a large skillet over medium heat for about 5 minutes or until broccoli is crisp tender. Remove from heat and blend in flour and salt. Cook, stirring constantly until bubbly. Stir in milk, heat to boiling. Stir and cook for 1 minute. Mix egg yolks and yogurt. Stir yogurt mixture, chicken, and tarragon into broccoli mixture. Heat over low heat, stirring, until chicken is hot. Serve over corn bread. Sprinkle with cheese.

Yield: 4 servings