Chipped Chicken On Toast
From jkirk 14 years ago
- 30 minutes to make
- Serves 12
Made with Chicken, in a white wine and saffron cream sauce; this is just a fancier version of the old standard, Chipped Beef on Toast. My creation for the "SOS challenge" in the Playful Pantry group.
Ingredients
- 2 Tbs. Butter shopping list
- ¼ Cup Chopped Onion shopping list
- 4 Tbs. Flour shopping list
- 1 Pinch of Saffron shopping list
- ½ tsp. thyme shopping list
- ½ tsp. tarragon shopping list
- 4 Oz. Cream Cheese shopping list
- 8 Oz. White Wine shopping list
- 8 Oz. Heavy Cream shopping list
- 8 Oz. Chicken Broth shopping list
- 2 Cups fully cooked chunk chicken shopping list
- Shredded parmesan cheese shopping list
- 12 Slices of French bread shopping list
How to make it
- In a large sauce pan, melt the butter. Add the onion and cook until translucent. Stir in the flour.
- Add the wine and chicken broth, and bring to a boil stirring frequently.
- Add the heavy Cream, and bring to a boil stirring frequently.
- Reduce to a simmer, and add the thyme tarragon, and saffron.
- Add the cream cheese, and stir until the cheese is melted and the sauce is thick.
- Add the chicken to the sauce.
- Toast the sliced French bread. (Any bread will work)
- Top the toasted bread slices with the sauce, and top off with some shredded parmesan cheese. Serve immediately
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