Sunday, August 16, 2009

Chicken Pecan

Stuffing my face with oatmeal pecan chocolate chip cookies this afternoon, I noticed this recipe on the back of the pecan package. Maybe it was my must eat salty after sweet thing but holy moly, it spoke to me. I had every ingredient except the poultry seasoning and made it there and then. Delicious, and different. 2 thumbs up. (plus it reminded me of eating open face sandwiches on English muffins at Grams in younger years :)

Chicken Pecan
recipe courtesy Fishers Nuts

3 cups cooked chicken breasts cut into julienne strips (a leftover rotisserie chicken did the job)
1/4 cup butter
2 tsp. chicken bouillon
1/4 c. flour
1/4 tsp. poultry seasoning
2 cups milk
2 tsp. lemon juice
1/2 cup finely chopped celery
1/2 cup finely chopped red bell pepper
1/2 cup chopped pecans
Toasted English muffins

In saucepan melt butter. Add bouillon. Blend in flour and seasoning. Gradually add milk and lemon juice; stir constantly until thickened. Stir in celery, red pepper, chicken and pecans. Cook until heated through.
Spoon over toasted English muffins. Garnish with pecan halves.

1 comment:

Janel said...

Yay. Jaesi rescued dinner again at my house. Thanks. super yummy.