Chicken On Egg Bread **** 2/98

Categories:
low country, poultry, ToTryAgain

1 1/2 tablespoon butter
2 tablespoon chopped celery
2 tablespoon chopped onion
1 1/2 tablespoon flour
1 cup chicken broth
1/2 cup whipping cream
1/2 teaspoon tarragon
1/4 teaspoon salt
1 1/2 cup chicken; cooked & chopped
1 freshly ground pepper
1 egg bread, see # 421

Melt butter in a large skillet over medium high heat; add celery and onion, and cook, stirring, until tender. Add flour and cook, stirring for 1 minute. Gradually add chicken broth, cream, tarragon and salt; bring to a boil, stirring. Reduce heat, and simmer, stirring until slightly thickened: about 3 minutes. You may add a mixture of cornstarch and water to thicken further. Stir in chicken and cook until heated through. Serve over slices of egg bread.

Yield: 3 servings