Kleeman's chicken on corn bread
10 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | Chicken breasts | |
| Water | ||
| Salt and pepper to taste | ||
| Grated ginger to taste | ||
| 1 | cup | Cornmeal |
| 1 | cup | All-purpose flour |
| ½ | teaspoon | Baking soda |
| 1 | teaspoon | Baking powder |
| 6 | tablespoons | Minced onion |
| 1 | cup | Butter |
| 8 | tablespoons | All-purpose flour |
| 2 | Stalks celery, with tops | |
| 1 | large | Carrot |
| 4 | Sprigs parsley | |
| 1 | Whole onion | |
| 1 | teaspoon | Salt |
| 6 | tablespoons | Shortening |
| 1 | cup | Buttermilk |
| 2 | Eggs | |
| 3 | pints | Chicken broth |
| ½ | cup | Cream or milk |
| Salt and pepper to taste | ||
Directions
***CHICKEN***
***CORN BREAD***
***SAUCE***
Place the chicken breasts in water to cover. Add salt, pepper, grated ginger, celery, carrot, parsley and onion. Cook until just done. Keep warm. Use the strained broth for your sauce. Preheat oven to 400.
Sift dry ingredients for corn bread into a mixing bowl. Cut in shortening until well blended. In a seperate bowl, beat buttermilk and eggs together. Mix with dry ingredients until just blended. Pour into a well-greased oblong baking dish. Bake for 25 minutes or until done. Corn bread should be just baked and very hot when served. It's best that way. While corn bread bakes, make sauce. Brown minced onion in butter until golden. Add flour. Add chicken broth, cream or milk, salt and pepper. Cook to desired thickness. Keep warm. Slice chicken, place on split corn bread and pour sauce over top. Serve extra sauce on the side.