Saturday, April 5, 2014

Creamed Chicken on Biscuits ~ Poaching Chicken Breast

This is a dish you don't see much anymore, although I do not know why. It is very good, satisfying, liked by all and easy to make. I used a can of Campbell's Cream of Chicken soup to make the sauce fast, flavorful and a sure thing every time.  You could of course, simply make a cream sauce of your own if you prefer. I do use fresh chicken, but canned also works well.

Julian's Creamed Chicken on Biscuits
I'm serving the creamed chicken above on 7-Up Biscuits which I posted last week. They go perfect with this meal, as does a side of green beans. The sauce begins by cooking onion and celery together until just tender. Some people add peas and carrots, but I do not as then it feels to me more like chicken pot pie. When I make this dish I prefer it to be more distinctive and perhaps like a warm chicken salad. Give it a try. I'm sure it will become a regular in your cooking line up. You can even use ready to bake or pre-made biscuits, if you prefer.

Ingredients (Serves 4-6)
Shredding the Chicken
1- 1 1/2 pounds chicken breast meat
3-4 quarts room temperature water
12/ cup soy sauce
1/4 cup salt (yes, that's a quarter cup)
2 tablespoons sugar
6 garlic cloves, smashed and peeled
~ or a similar amount of canned chicken white meat

1 small onion
1 rib celery
2 tablespoons oil
salt and pepper
1 can Campbell's condensed Cream of Chicken Soup
1/2 - 1 cup milk, half and half or cream

Instructions
If you are using the fresh chicken, you must first poach the chicken. To do this place the chicken in a pot in a single layer elevating the chicken on a steamer basked to ensure that the meat will not contact the bottom of the pot. Cover with the water. Let sit 30 minutes. Heat, stirring occasionally, until about 175F degrees or just the occasional bubble appears (simmering). Don't rapid boil the chicken as it will become tough. Once it reaches the simmering point, turn off heat. Remove from burner, cover and let sit for 20-25 minutes and the meat is 160F degrees at the center. Remove chicken from broth, cover with foil and let rest 5 minutes. Store chicken until ready for use or continue below. Note: this chicken poaching technique, which I got from Cooks Illustrated, works every time you need a poached breast, even if you wish to serve it as a dinner entree. Just make a little sauce of some type and you have a low-fat, flavorful (not dry) dinner.

Poach the Chicken, Do Not Boil
Shred the chicken using two forks or drain the canned chicken of extra liquid.  Chop the celery and onion. Saute over medium heat in a skillet with oil. Cook for about 7-10 minutes until just becoming tender. Add 3/4 of the canned soup and stir in. Add 1/2 cup of milk and stir. Add more milk as necessary to reach the desired consistency. Stir in the shredded chicken gently. Add more milk if necessary to reach a creamy consistency. Spoon over toast or biscuits, garnish with fresh ground pepper and serve.

Julian's Chicken on 7-Up Biscuits - Serve with a fork!

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