Saturday, January 23, 2010

Pecan Chicken

1/4 cup (1/2 stick) butter
3 teaspoons chicken bouillon
1/4 cup flour
1/4 teaspoon poultry seasoning
2 cups milk
1 Tablespoon lemon or lime juice
1/2 cup finely chopped celery
1/2 cup chopped pecans
2 cups cubed cooked chicken
Hot toast, biscuits or Pepperidge Farm Puff Pastry shells, for serving. Whole pecans, for garnish (optional
Melt butter and mix in bouillon. Blend in flour and poultry seasoning. Gradually add milk and lemon juice; cook over medium heat, strring constantly, until thickened. Stir in celery, chopped pecans, and chicken. Cook 2-3 minutes. Serve over hot toast, biscuits or pepperidge farm puff pastry shells and garnish with whole pecans, if desired.

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