Mother's creole chicken

Yield: 6 Servings

Measure Ingredient
1 large Hen; boiled and diced
3 tablespoons Oil
2 tablespoons Chopped onion
2 tablespoons Chopped green pepper
3 tablespoons Flour
¼ teaspoon Salt
¼ teaspoon Paprika
¼ teaspoon Pepper
½ cup Tomato sauce
1 cup Chicken broth
1 teaspoon Lemon juice
½ teaspoon Horseradish
½ cup Sauteed mushrooms
½ cup Pimiento
\N \N Salt to taste

Saute onion and green pepper in oil until tender. Stir in flour, salt and paprika. Add tomato sauce and broth, stirring until boiling. Add lemon juice, horseradish, 2 cups diced hen, mushrooms, pimiento and salt. Serve on toast or Chinese noodles. Also good as a dip. Note: Worcestershire, garlic salt, or sherry may be added for extra flavor.



From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell, AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive, .

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