Thursday, April 27, 2006

Creamed Chicken with Capers and Green Peas

The origin of this recipe is lost in the mists of time, as they say. We think it is an interesting combination of flavors. "Creamed" is a bit misleading because there is no cream or milk in the dish. In a saucepan, melt 3T butter. Add 1/4C flour to make a roux. When the flour and butter are combined, cook gently for a minute or two to cook the flour. Slowly add one 14 1/2 oz can of chicken stock. When the mixture thickens, add 1C dice chicken ( we use leftover), 3T capers and 1/4t vanilla extract. Heat through and serve on bisquits. The vanilla lends an interesting and unusual flavor.



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