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Converted from paper version of the Broad Ripple Gazette (v03n23)
Recipes: Then & Now - Creamed Chicken and Broccoli - by Douglas Carpenter
posted: Nov. 17, 2006
Creamed Chicken and Broccoli
In my travels around the country I have had some very memorable meals. Thoughts of these meals add depth to my memories of each trip - like the time with my Grandparents on our trip to Mount Rushmore. We stopped at a restaurant along the way that had once been a railroad dining car. Best bowl of chili I have ever had.
Or could it be the magic of that whole trip? Grandma had never seen Mount Rushmore and really wanted to go before travel became too difficult. I volunteered and drove them to see that American shrine. What a great time, just the three of us. I will never forget any of it. Thanks Grandma and Grandpa.
Or the Fettuccine Alfredo I had in San Francisco. Wow, that was good. I doubt any other plate of Fettuccine Alfredo will ever live up to that one.
Or the breakfast I fixed for myself on a camping trip in the Smoky Mountains. On this fine Spring morning with the morel mushrooms plentiful, I added some to my scrambled eggs and watched the sunrise.
But the one that has really haunted me for many years is a wonderful lunch in a place called Dumplings, which is on Main Street in Franklin, Tennessee, just south of Nashville.
I remember a dish of creamed broccoli and chicken that was delicious. It has haunted me because I have wanted to reproduce that dish at home. I have for years been too afraid to try - until now, and I share with you a taste from my memories. It is probably nothing like the dish it is meant to imitate, but it is still very good.
I purchase and cook more chicken than I need for a recipe and freeze the rest. This way I have some cooked chicken to add to dishes like this one. This recipe makes two hearty servings or three more moderate servings. For a larger crowd double the recipe.
1 cup frozen broccoli florets
3 tablespoons butter
2 tablespoons minced onion
½ cup sliced mushrooms
3 tablespoons flour
Salt & pepper to taste, or ½ teaspoon Greek style seasoning
1 cup chicken broth
1 cup cubed cooked chicken
½ cup heavy whipping cream
Cook frozen broccoli till just done to your liking. Don't overcook though - it should not be mushy. While the broccoli is cooking, sauté the onion in butter till soft but not brown.
Add the mushrooms and continue to cook till mushrooms are tender. Stir in the flour and cook for another 3 minutes. Add the broth and salt & pepper or seasoning. Stir to mix well. Add the cooked broccoli and chicken. Stir in the cream and heat just to serving temperature. Serve over patty shells, biscuits or toast points.
image courtesy of Douglas Carpenter
image courtesy of Douglas Carpenter
image courtesy of Douglas Carpenter
image courtesy of Douglas Carpenter
image courtesy of Douglas Carpenter
image courtesy of Douglas Carpenter
image courtesy of Douglas Carpenter
image courtesy of Douglas Carpenter
Douglas Carpenter is an avid recipe and cookbook collector. He has over 400 cookbooks in his library and he has published two cookbooks of locally-collected recipes. He has won sweepstakes and blue ribbons in the Culinary Arts division of the Indiana State Fair. Email your cooking questions to douglas@BroadRippleGazette.com
douglas@broadripplegazette.com
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