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Saturday, December 29, 2012

Chicken Newberg for the New Year - Such a seductive sauce and rich flavor for such a simple dish

Such a seductive sauce and rich flavor for such a simple dish. . . go ahead and be a little daring for the New Year. Serve this and watch your family and guests swoon! It’s a little variation on your usual chicken and pasta but oh so delightful!
6 tablespoons butter
1/3 cup flour
1/2 teaspoon fresh cracked black pepper
1/2 teaspoon thyme
1/4 teaspoon ground nutmeg
Pinch cayenne pepper
1/8 teaspoon paprika
Chopped pimento or red pepper for color, optional
1 tablespoon tomato paste (if you don’t have, substitute ketchup)
1 cup chicken broth (cook your chicken and save the broth – best if cook with skin and remove)
1/2 teaspoon salt
1-1/3 cups half and half
1/4 cup sherry
4 ounces canned mushroom (sauté the drained mushrooms or use fresh as I prefer)
2 cups cooked chicken, boned, skinned, and cut into pieces
In a large saucepan, melt butter. Stir in flour, then seasonings and spices; cook until bubbly, stirring constantly. Gradually add chicken broth, half and half, sherry, stirring constantly until thickened.
Add the rest of ingredients and simmer until heated through and flavors are blended, about 15 minutes.
Serve over your favorite pasta or rice.


1 comment:

Chris said...

I used to LOVE seafood Newberg at a dinner theater in Jacksonville, FL when growing up, the sauce was so luscious. Thanks for posting this one, I look forward to trying it with chicken.