Braden Family Cookbook
CREAMED CHICKEN S Choy inspired
Per person you will need:
1 boned, skin-on chicken breast cut into stewing pieces (2 – 4 depending on size of breast)
Enough butter to brown the onions and chicken
¼ medium onion, diced
Enough chicken broth to cover chicken after it has been browned
½ cup heavy cream
1 TBSP Mochiko
1 TBSP coarsely chopped flat leaf parsley.
Brown the chicken pieces and onion in the butter over medium heat until chicken is lightly browned. You may wish to do chicken pieces first and then do the onion. Add enough chicken broth to cover and simmer for 30 minutes. Add cream and bring to a boil for 2 minutes. Thicken with mochiko/water slurry, and stir until thickened to the desired consistency. Add salt and pepper to taste and chopped parsley.
Serve with steamed rice or garlic mashed potatoes.