Sunday, February 04, 2007

Shredded Chicken Sandwiches

source: Family Corner
1 T. butter
1 onion, diced
1 stalk celery, chopped
1 cup chicken broth, divided
3 boneless, skinless chicken breasts**
1 T. cornstarch
1/2 cup milk
salt and pepper to taste
6 sandwich buns, split

Melt butter in a large saucepan; saute onion, celery and one tablespoon broth for 5 minutes. Add chicken and remaining broth; bring to a boil. Reduce heat; simmer until chicken is tender, about 15 to 20 mintures. Remove chicken from saucepan and allow to cool, reserving broth. Shred chicken; return to broth in saucepan and bring to a simmer. Whisk cornstarch and milk together in a small bowl; slowly stir into chicken mixture. Simmer and stir mixture is thickened but still moist, about 8 minutes. Add salt and pepper to taste; spoon onto buns. Makes 6 sandwiches.

**They're "dark meat" fans in my house, so I'll probably use two chicken leg quarters.

1 comment:

  1. Oh boy, am I ever embarassed....
    It's the lazy way of making souvlaki!
    I buy pre-seasoned frozen pork on sticks, put them in oven. Serve on top of warmed pitas with greek salad, feta and dressing.
    Easy way out!



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