Week 19 - Chicken Blanquette

Chicken Blanquette 

Recipe 19 - 52 in 2022

Entree Meat/Fish #3

I went really old-school for this recipe. Chicken Blanquette comes from the 1940 Hamilton Ross Modern Cook Book. This is basically chicken in white sauce. It was not fancy at all, but you  should doctor it up with your favorite seasonings, because it is a very, plain sauce. Serve it over rice, buttered noodles or even toast or an English muffin. Modifications in Italics. *Lol. Looks like I'm having technical issues. It looks like my fonts are different and I can't get it to look right.*

Ingredients:

1 cup white sauce

2 cups leftover rotisserie chicken or chicken breast, cut into bits; whatever size           you like

2 egg yolks

1/4 cup milk

White sauce 

    1/4 Cup butter (melted) 

    2 cups milk

    1/4 cup flour 

    1/2 teaspoon salt

    1/8 teaspoon pepper 

• Make a medium white sauce by melting butter in a saucepan over low heat. Stir in flour and once it is bubbling, slowly pour in milk. Cook, stirring constantly, until the mixture is thickened. Season with salt and pepper. 
• One trick I've used for white sauce, is to heat the milk in the microwave for a one to two minutes before adding. It has helped it to thicken quicker in the past. 

Directions:

Make white sauce and stir in cut up chicken to heat. Cook on low-medium heat. While the chicken is heating, beat the egg yolks and milk together for two minutes. *I don't know that it really needs to be two minutes, but you do want it to be well blended. When the chicken is hot, add the egg yolk mixture and stir thoroughly. The sauce will thicken. Spoon this Chicken Blanquette sauce over your rice/noodles/toast and enjoy! I sprinkled some spicy seasoning and dried parsley on mine.

Chicken Blanquette