Books: The Perdue Chicken Cookbook
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Mitzi Perdue >> The Perdue Chicken Cookbook
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CHAPTER SIX CHICKEN FOR CROWDS
Do you have a wedding coming up? A school reunion?
Or you just want to have the crowd over? Well guess what!
I recommend chicken for the menu! Seriously, it's a good
choice because it's on almost everyone's diet, most people
like it, and it's probably the most economical main course
that can be served to crowds.
Frank and I both enjoy entertaining. There are many
months in the year when we entertain 50 associates (that's
the term used at Perdue Farms for employees) each week, and
at Christmas time, it has gotten up to 300 in a week.
People who know that Frank and I entertain a lot
sometimes ask why I don't have the parties catered. The
fact is, I don't want to hire somebody to do what I enjoy
doing anyway.
Besides, it wouldn't fit in with our lifestyle to have
catered affairs. Frank is actually a frugal and down-to-
earth man. He travels economy class, is careful to turn the
lights off when we leave the house, and before we married,
he cooked for himself and washed his own dishes. (Now I do
it.) It's a real compliment when Frank says that someone is
"tight as the bark on an oak tree."
Still, I know we're all busy, so I'm in favor of any
shortcuts that help save time even if they cost a little
extra. And yet, as a former New England Yankee, I am always
in favor of spending money carefully. Here are some of the
tips that I've learned that may help you, whether you're
cooking for eight or a hundred:
_Plan a simple menu with everything done in advance,
except simple heating or reheating. Most cookbooks suggest
that you have only a few dishes that require last minute
work, but I don't want the hassle of worrying about any;
I've found that last minute things always come up, and it's
wonderful to know that they're not going to upset your
schedule or leave you in a state of frazzlement. In my own
case, I'm always working harder the day before the party
than the day of the party.
_Check that you've got refrigerator or freezer space
for all perishables.
_Check that you have the pots and pans and storage
containers for the foods you'll be preparing.
_Write a detailed schedule for yourself including the
menu and shopping list. I like to have a copy of the menu
visible on my refrigerator, partly because it gives me
confidence as I check off each dish as it's completed, but
mostly because I remember one party when I forgot a dish
that I had cooked and was faced with leftover string beans
for thirty.
_This tip has nothing to do with poultry, but it's
worked so well for me I'll share it anyway. When the
occasion is special enough so that you're using a florist,
(a wedding? an anniversary?) your flower budget will go
further if you'll call the florist a week ahead and tell
him or her your color scheme and what you're willing to
spend. The florist will know which flowers are in over
supply and therefore a bargain, and given a week, he or she
will have the time to place an order with the wholesaler
for the ones which are a good buy. You won't necessarily
spend less, but you're likely to get considerably more for
your money.
_Keep food safety in mind as you work. Keep
perishable food, such as chicken, in the refrigerator
except when you're working with it. Prepare food in
batches and have out only what you're using. When
refrigerating foods, have them in small enough batches so
that they'll cool quickly.
_If you're serving wine, make it white wine rather
than red wine. I say that not because white wine is
supposed to go with chicken (some of the more robust
recipes for chicken go beautifully with red wine), but
because white wine is less of a menace to your carpets.
_If it's a buffet and people will be balancing plates
on their laps, serve foods that are already bite-sized and
that don't require cutting with a knife and fork.
_Just because you're not having it catered doesn't
mean you have to do it all yourself. If you're near a
college campus, see if the food service people at the
student cafeteria would be willing to make the vegetables
or other side dishes. Also, check the cafeteria at a local
factory or processing plant. Sometimes these people will
moonlight and make large batches of your favorite recipe
for you. They've got the equipment, and in my experience,
they're pleased to have the extra income. Also, they're
frequently less expensive than restaurants and they're apt
to be much, much less expensive than a caterer.
_A crowd seldom consumes more than 3-ounces of cooked
protein total, per person, and that includes whatever
protein is part of the appetizers as well as the main
course. However, I usually have closer to 4-ounces per
person available, just for "sociable security." If you plan
on just under 4-ounces each, you'll almost certainly have
leftovers, but at least you won't run out. Another way of
calculating is that a breast and a wing per person will
insure that you'll have more than enough. (Adjust this
depending on whether you're entertaining toddlers or
professional football players or$the biggest eaters$older
teenage boys.) Also, keep in mind how much else you're
serving. At our parties, I've seen that I'll always have
some leftovers if I allow a half cup serving per person for
each of the following: starches, vegetables, and salad,
plus a serving and a quarter of bread. That's assuming
that there have been a couple of small appetizers before,
and that the main course will be followed by dessert.
_When you're multiplying recipes, keep in mind that
cooking times may be different if you change the recipe
size. A larger amount of food may take longer to cook; a
smaller amount may be overcooked in the same time.
ILLUSTRATION: ORIENTAL MINI DRUMSTICKS FROM CHICKEN WINGS
CURRIED CHICKEN FROM BONELESS BREAST
SANTA FE CHICKEN OR BONELESS THIGHS
PHOTO OF ALL THREE IN FILES
PHOTO: Chicken "nibbles" just right for... - 6
DIPS AND SPREADS - 5
CHICKEN "NIBBLES" TAKE THE HEAT OUT OF SUMMER ENTERTAINING
Summer parties come in all shapes and sizes. Some are
small and happen on the spur of the moment. Others are
great boisterous affairs that roll across the lawn or down
the beach. They're fun. They're happy. They also can be
lots of work, but one of the nicest shortcuts I know is the
pre-cooked nuggets, tenders, or wings. Straight from the
package or warmed for serving, they're extra tasty dunked
into a quick dip. I sometimes have an assortment of store-
bought mustards available, each in a pretty dish. Or, when
there's more time, I'd use one of these Perdue recipes for
dips.
COOL AND CREAMY AVOCADO DIPMakes about 1-1/
Home economist Pat Cobe developed many of the dips for
Perdue. I asked her how she got her ideas, and learned
that when composing a recipe she starts out by imagining
all the dips she's sampled at restaurants or food
conventions or parties, or ones she's read about in
magazines and cookbooks. Then in her imagination, she puts
together the best ideas from all of them. As she sorts
these ideas around in her mind, she'll come up with
something new, and then she'll test it. Of all the ones she
thinks of, the only ones that she would consider actually
recommending to Perdue, would have to meet her criteria of
being "real food for real people." Like this one.
4 cups
1 ripe avocado, peeled and seed removed
1/4 cup chopped scallions
1 tablespoon lime or lemon juice
1/2 teaspoon salt or to taste
1/2 cup sour cream
In small bowl with fork, mash avocado. Add green
scallions, lime juice and salt; blend well. Stir in sour
cream. Serve immediately or refrigerate until ready to
serve.
CREOLE DIPMakes about 1 cup
2/3 cup bottled chili sauce
1 tablespoon prepared horseradish (optional)
1 tablespoon Worcestershire sauce
1 tablespoon minced fresh parsley
1 tablespoon minced scallion
1 tablespoon minced celery
In small bowl, combine all ingredients. If time allows,
let stand at room temperature 1 hour for flavors to blend.
GARLICKY SWEET-SOUR DIPMakes 3/4 cup
2/3 cup packed brown sugar
1/3 cup chicken broth
1 tablespoon soy sauce
1 clove garlic, minced
2 tablespoons cider vinegar
1 tablespoon cornstarch
In small saucepan, combine brown sugar, broth, soy sauce
and garlic; mix well. In cup, blend vinegar and cornstarch
until smooth; stir into saucepan and place over medium
heat. Bring to a boil; cook 3 to 5 minutes until mixture
thickens and becomes slightly reduced, stirring frequently.
Serve warm or at room temperature.
MEXICALI CHEESE DIPMakes about 2 cups
1 can (11-ounces) condensed Cheddar cheese soup
1 cup shredded Monterey Jack cheese with Jalapeno peppers
1/2 teaspoon ground cumin
1/2 cup sour cream
1/4 cup chopped pimentos or tomatoes
Tabasco (optional)
In small saucepan, combine undiluted soup, shredded cheese
and cumin. Place over low heat and cook until cheese is
completely melted, stirring constantly. Remove from heat;
stir in sour cream, pimentos and hot pepper sauce to taste,
if desired. To serve, keep warm in fondue pot, chafing
dish or heatproof bowl set on warming tray.
RED PEPPER DIPMakes about 1-1/3 cups
1 jar (7-ounces) roasted red peppers, drained
1 clove garlic, quartered
1/2 teaspoon ground cumin
1 cup plain lowfat yogurt
In blender or food processor, puree red peppers, garlic and
cumin. Add yogurt; blend or process a few seconds just
until mixed. Chill several hours or overnight to blend
flavors.
SPICY CRANBERRY - ORANGE DIPMakes about 1 cup
1 cup prepared cranberry sauce
2 tablespoons fresh orange juice
1 tablespoon port or Marsala wine (optional)
1 tablespoon fresh lemon juice
3/4 teaspoon dry mustard
1/2 teaspoon ground ginger
In blender or food processor, puree all ingredients. If
time allows, let stand at room temperature 1 hour for
flavors to blend.
APPETIZERS - 14
CHICKEN COCKTAIL PUFFS Makes 36 puffs
The cocktail puff is great when stuffed with chicken. I
sometimes keep these puffs, unfilled, in the freezer to
have available when I need something on short notice. You
don't need to thaw them before stuffing.
Cocktail Puffs
1/4 cup water
3 tablespoons butter or margarine
1/8 teaspoon salt
1/4 cup flour
1 egg, unbeaten
1/4 cup grated Swiss cheese
Preheat oven to 350oF. In a saucepan over medium heat,
heat butter in water until melted. Add salt and flour all
at once and stir vigorously until ball forms in center of
pan. Remove from heat and let stand 5 minutes. Add egg
and beat until smooth, add cheese. Mixture should be very
stiff. Drop by teaspoonful on baking sheet and bake for
about 40 minutes or until surface is free from beads of
moisture. Turn off oven and prop door open slightly by
putting a pot holder in the crack. Allow puffs to cool in
oven. Slice crosswise for stuffing.
Filling
2 cups cooked chicken, minced
1/4 cup minced celery
3 tablespoons minced canned pimento
2 tablespoons fresh lemon juice
1 tablespoon finely chopped onion
1 tablespoon minced fresh tarragon or basil
1/4 cup mayonnaise or salad dressing
1/2 teaspoon salt or to taste
1/8 teaspoon ground pepper
In a mixing bowl combine chicken, celery, pimento, lemon
juice, onion and tarragon lightly with mayonnaise. Season
with salt and pepper. Fill each puff with about 2
teaspoons of filling.
CHICKEN FRANK CARAWAY & KRAUT ROLL-UPSMakes about 64
You can reheat the "Roll-Ups" by toasting briefly under the
broiler after slicing.
2 tubes (10-ounces each) refrigerated white dinner loaf
2 tablespoons German-style mustard
1 can (7-ounces) sauerkraut, drained
1 egg, beaten, for glaze
8 chicken franks
4 tablespoons caraway seeds
Preheat oven to 350F. Meanwhile, gently unroll loaf into
a 12-inch square, pinching slashed portions together to
seal. With sharp knife, cut dough into quarters. Spread
each piece of dough with mustard and a thin layer of
sauerkraut to within 1/2 inch of edge. Brush edge lightly
with egg. Place a frank on left side of 1 piece of dough
and roll up tightly. Place roll, seam side down, on a
greased baking sheet. Repeat with remaining franks and
dough. Brush rolls with egg and sprinkle with caraway
seeds.
Bake for 15 minutes until golden brown. Remove rolls to a
cutting board and allow to cool several minutes. With
serrated knife, slice each roll into 8 small "roll-ups."
Serve immediately.
CHICKEN LIVER LOVERLIESMakes 50 puffs
It's not quite a cookie. It's not quite a puff. It's not
quite a fritter. It's just something very special.
12 chicken livers (about 1 lb.)
3/4 cup butter or margarine, divided
1 cup water
1 cup flour
4 eggs, unbeaten
1 envelope (1-3/8 oz.) dehydrated onion soup mix.
In a large skillet over medium heat, melt 1/4 cup butter. Add
chicken livers and saute for 6 to 8 minutes; chop finely.
In a saucepan over medium heat, melt remaining butter with
water. Add flour all at once and stir vigorously until
ball forms in center of pan. Add eggs, one at a time,
beating after each egg. Stir in livers and soup mix.
Preheat oven to 375oF. Drop by teaspoonful on baking sheet
and bake for 25 to 30 minutes until puffed and golden
brown.
CHICKEN LIVER PATE Makes 12
I like this on rye crackers.
12 chicken livers (about 1 lb.)
1/2 cup butter or margarine
1 medium onion, finely chopped
4 eggs, hard cooked
1/2 teaspoon Tabasco
In a large skillet over medium heat, melt butter. Add
livers and onions and saute for 8 to 10 minutes. Put all
ingredients in blender or food processor and blend until
smooth.
CHICKEN PARTY SANDWICH FILLINGMakes approximately 50
Try using different shaped cookie cutters or use different
colors of bread. It's nice on open sandwiches--garnished
with an olive slice or a lemon sliver.
1 cup cooked, ground chicken
1/2 teaspoon salt or to taste
1/4 cup mayonnaise or salad dressing
2 tablespoons fresh lemon juice
2 tablespoons milk
1 teaspoon sugar
In a bowl combine all ingredients. Spread on bread or
salted crackers.
CHICKEN QUICHE Makes 32 narrow wedges
For an attractive and professional presentation, make
miniature quiches by lining the inside bottom of your
muffin pans with pie dough, forming little tart shells.
Then add the filling. I see a lot of these at Washington
parties.
1 tablespoon butter or margarine, softened
2 pie shells (approximately 9")
1 cup cooked chicken cut in small pieces
1 cup grated Swiss cheese
12 slices crisp, cooked bacon, crumbled
4 eggs, slightly beaten
2 cups heavy cream
1/2 teaspoon salt or to taste
1/8 teaspoon nutmeg
1/8 teaspoon sugar
1/8 teaspoon Cayenne pepper
1/8 teaspoon ground pepper
Preheat oven to 425oF. Rub butter or margarine on pie
shells. Put chicken, grated cheese and bacon in pie
shells. In a mixing bowl combine all remaining ingredients
and pour into shells. Bake for 15 minutes. Reduce heat to
300oF and bake 40 minutes longer. Cut in narrow pie wedges
for serving.
PHOTO: A storybook reception - garden dining on Chicken...
- 6
CURRIED CHICKEN AND FRUIT KEBABS WITH YOGURT SAUCE Makes 25-30
Be sure to look at the accompanying illustration. This
looks good as well as tastes good.
1 roaster boneless breast
2 tablespoons curry powder
1/4 teaspoon salt or to taste
1 tablespoon vegetable oil
1 can (20-ounces) pineapple chunks, well drained
1/2 pound (about 60) seedless grapes
60 cocktail toothpicks
Yogurt Sauce in Zucchini Cups (recipe follows)
Cut breast into 50 to 60 bite-sized chunks. Place chicken
chunks in large bowl; add curry powder and salt; toss
together. In a large, heavy non-stick skillet over medium
heat, heat oil. Add curried chicken chunks; reduce heat to
low and saute for 10 minutes, turning to cook all sides.
Cover and remove from heat; cool.
Thread cooled chicken onto toothpicks with a chunk of
pineapple and a grape. Serve with Yogurt Sauce as dip.
YOGURT SAUCE IN ZUCCHINI CUPS for Curried Chicken and Fruit
Kebabs
1 container (16-ounces) plain yogurt
3 tablespoons honey
2 tablespoons minced fresh coriander
(also called cilantro or Chinese parsley) or 1/2 teaspoon
ground coriander seed
1 teaspoon ground ginger
1 tablespoon fresh lemon juice
4 or 5 medium-sized zucchini, optional
In medium-sized bowl, combine yogurt, honey, coriander,
ginger and lemon juice. If desired, spoon into individual
zucchini cups for each guest. To make cups, cut each
zucchini crosswise into 6 equal pieces. Use a melon baller
to scoop out centers from one end of each piece.
ORIENTAL MINI DRUMSTICKSMakes about 54
If the honey you're planning on using for this recipe has
been around awhile and crystallized, you can re-liquify it
by heating the opened jar gently in hot water. You can do
the same thing in the microwave, but do it at low power and
take the honey out as soon as it's become liquid again.
Don't heat the honey for longer than it takes to re-
liquify; you would lose some of the delicate flavor.
30 chicken wings
1 bottle (5-ounces) teriyaki sauce
1/4 cup peanut or vegetable oil
1/4 cup honey
1 tablespoon white vinegar
1 teaspoon ground ginger
2 cups lightly toasted, finely-chopped peanuts or pecans
With sharp, kitchen knife, divide wings into three
sections, cutting between joints -- not bone. Reserve
first and middle joints for mini drumsticks; set wing tips
aside for stock or another use.
To make mini drums from the first joint: Using a small
sharp knife, cut around the narrower end to loosen meat.
Then, use knife blade to gently scrape meat down toward the
larger, knobby end of bone, turning meat inside out. To
make mini drums from middle joints: Cut around the
narrower end; cut tendons away and loosen meat. Then use
knife blade to gently scrape meat along both bones toward
the larger end. Pull out smaller bone, detaching with
knife if necessary. Turn meat inside out around knob of
remaining bone.
In large bowl, combine teriyaki sauce, oil, honey, vinegar
and ginger; mix well. Add chicken and coat well. Cover
and marinate overnight in refrigerator. Preheat oven to
3250F. Grease 2 large baking sheets with sides; arrange
chicken on baking sheets. Bake for 35 minutes or until
cooked through. Remove and roll in chopped nuts. Serve
hot or at room temperature.
SANTA FE CHICKEN QUESADILLAS (Kay sa diyas)Makes about 64
If you want to make this way ahead of time, you can cool
and then freeze the ungarnished quesadilla wedges between
layers of aluminum foil. Reheat in preheated 3000F oven
for 20 minutes and then add the garnish.
4 roaster boneless thigh cutlets
2 cloves garlic
2 teaspoons ground cumin
1 teaspoon salt or to taste
1/4 teaspoon ground pepper
2 tablespoons vegetable oil
2 cans (4-ounces each) chopped mild green chilies
1 minced, canned or fresh Jalapeno pepper (optional)
16 flour tortillas (8 inches each)
8 tablespoons minced fresh coriander (also called cilantro
or Chinese parsley), optional
1 pound Monterey Jack or Cheddar cheese, grated
Mexican salsa or slivers of avocado sprinkled with lemon
juice,
chopped tomato, and coriander sprigs
Cut each thigh into 4 pieces. In container of food
processor fitted with steel blade, finely mince garlic.
Gradually add chicken pieces, cumin, salt and pepper; grind
to a fine texture.
In a large heavy, non-stick skillet, heat oil. Add ground
chicken mixture and cook over medium heat, stirring often.
Cook for 8 to 10 minutes or until meat is no longer pink.
Preheat oven to 3000F. Drain chilies and add to cooked
chicken. Place 8 tortillas on 2 large baking sheets and
brush lightly with water. Divide chicken mixture among the
8 tortillas, spreading a thin layer almost to the edges.
Sprinkle with chopped coriander and grated cheese; top with
remaining tortillas, pressing down edges to seal. Brush
lightly with water and bake for 15 minutes. Remove from
oven and cut each quesadilla into 8 wedges. If desired,
serve with Mexican salsa or top with avocado, tomato and
coriander.
SHERRY FRIED CHICKEN LIVERS Makes 12
I know people who didn't think they could lik think they
could like chicken livers who are won over when the flavor
of sherry wine is added.
12 chicken livers (about 1 lb.)
2 tablespoons butter or margarine
1 1/2 teaspoons salt or to taste
1/4 teaspoon ground pepper
1/2 cup dry sherry
In a large skillet over medium heat, melt butter. Add
chicken livers and saute for 6 to 8 minutes. Sprinkle with
salt and pepper. Add sherry, cover, and simmer 5 minutes
longer or until cooked through. Serve on toothpicks.
BLUE CHEESE CHICKEN SPREADMakes about 40
Although I usually prefer fresh products to canned ones, in
this case I recommend using canned pineapple. Fresh
pineapple has an unusual characteristic that's worth
knowing. It contains the enzyme bromelin which breaks down
protein. The blue cheese in this recipe is rich in protein
and fresh pineapple would not work well with it, unless you
added it just before serving so the bromelin doesn't have a
chance to break down the proteins and give it an off-
flavor. Canned pineapple, on the other hand, doesn't have
enough active bromelin to cause a problem.
Makes approx. 40 party sandwiches (1 tablespoon per
sandwich)
1 cup cooked, ground chicken
1 jar (5 oz.) blue cheese spread
1/2 cup drained, crushed pineapple
1/2 cup chopped almonds, lightly toasted
Salt and ground pepper to taste
In a bowl combine chicken with remaining ingredients. Use
as filling for party sandwiches.
MAIN COURSES - 7
CHICKEN CORDON BLEU FOR A CROWD Serves 15-20
There are many recipes for Chicken Cordon Bleu, but I like
this one because you can do everything the day before.
Reheat it in the microwave. Don't, however, freeze it.
Fried foods tend to get a "warmed over" taste after
freezing. Also, don't hold it in the refrigerator for
longer than a day.
And finally, when reheating it in the microwave, be sure to
rotate it several times so that you don't have uneven
warming. (Rotating the food in the oven performs the same
function as stirring a pot. If you don't rotate it, you
risk having some parts overcooked$and overcooked chicken is
tough chicken.)
20 boneless, skinless chicken breast halves
1 cup butter or margarine, melted
1/3 cup minced, fresh parsley
20 slices Canadian bacon or ham
20 slices sharp or Swiss cheese
3 eggs, beaten
2 cups bread crumbs
Slice each breast half almost in half lengthwise and then
open like the wings of a butterfly. Brush with melted
butter and sprinkle with parsley. Place slice of bacon or
ham and slice of cheese on each chicken breast, folding to
fit. Roll, jelly-roll fashion, and secure with toothpicks.
Dip in beaten eggs and roll in bread crumbs. Fry in deep
fat at 350oF for 12 to 15 minutes or until golden brown and
cooked through.. Remove toothpicks before serving. Keep
warm in a preheated 325oF if serving within 30 minutes or
reheat in a preheated 350oF for 10 to 15 minutes.
CHICKEN SALAD HAWAIIANServes 12-15
This recipe is good for a summer lunch. You should keep it
cold until serving, but contrary to popular belief,
mayonnaise itself isn't particularly dangerous from a food
safety point of view. Mayonnaise in its usual commercial
formulations is acid enough to be mildly protective against
harmful microorganisms. But it's not protective enough, so
don't take chances and do keep this refrigerated until you
need it.
6 cups cooked chicken, cut in chunks
1-1/2 cups mayonnaise or salad dressing
2 cups chopped celery
2 tablespoons soy sauce
1 can (#2 size or 2 1/2 cups) pineapple tidbits, drained
1/2 cup slivered almonds, lightly toasted, divided
In a large mixing bowl combine chicken, mayonnaise, celery
and soy sauce. Gently fold in pineapple and half of almond
slivers. Serve salad on a platter lined with lettuce
leaves. Garnish with remaining almonds.
CREAMED CHICKEN VICTORIAServes 10-12
This is a good buffet dish because your guests don't have
to cut anything while balancing their dinner plates on
their laps. I've expanded it to feed as many as 60 people,
and it always draws raves. As an additional bonus, it's at
least as good the next day for leftovers. You may find, as
I have, that it's easier to add the flour right after
sauteing the mushrooms and skip sauteing the chicken. You
can also use leftover chicken and skip cooking the roaster
breasts; I've done it and it works just fine. The original
recipe called for twice as much mustard. If you like your
foods quite spicy, you may want to use the four teaspoons
of mustard that the original recipe called for.
2 whole roaster breasts, 2-1/2 to 3 pounds each
8 cups chicken broth
1/2 cup butter or margarine
1 pound fresh mushrooms, sliced
1/2 cup flour
2 teaspoons dry mustard
salt to taste, depending on saltiness of the broth
1/2 teaspoon Cayenne pepper or to taste
2 cups light cream or half and half
1 cup dry sherry
1/4 cup grated Parmesan cheese
1/4 cup minced fresh parsley
Puffed Pastry Hearts (recipe follows) or toast points
In 4-quart Dutch oven or large, deep skillet over high
heat, bring chicken broth to a boil. Add roaster breasts
and enough water to cover, if necessary. Reduce heat to
low; simmer for 70 minutes. Cool breasts in broth. Remove
and cut into 1/2-inch dice; discard bones and skin.
Reserve 2 cups broth for recipe; save remainder for another
use.
In same Dutch oven or skillet over medium-high heat, melt
butter; add mushrooms and saute 30 seconds. Add diced
chicken and saute 30 seconds longer. Stir in flour,
seasonings, 2 cups reserved broth and cream; bring to a
simmer. Reduce heat to low and simmer 5 minutes, stirring
frequently. Add sherry, Parmesan cheese and parsley.
Simmer 1 minute longer. Serve chicken with Puff Pastry
Hearts or toast points.
PUFF PASTRY HEARTS to go with Chicken Victoria
You can bake the Puff Pastry Hearts 1 or 2 days in advance.
Store thoroughly-cooled hearts in an airtight container.
1 package (17-1/2-ounces) frozen puff pastry
1 3-inch heart-shaped cookie cutter
1 whole egg beaten with 1 tablespoon water
Defrost pastry 20 minutes at room temperature. Preheat
oven to 375F. Open one sheet at a time onto a lightly-
floured board. Cut hearts from pastry and place on two
dampened cookie sheets. Pierce hearts with tines of a
fork. Then, using the back of a small knife, decorate tops
and edges. Brush tops lightly with egg wash. Bake 20
minutes or until golden.
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