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Creamed Chicken with Asparagus Tips

  • 1 cup chicken, cooked
  • Salt
  • Pepper
  • 1 tsp lemon juice
  • 1/2 cup chicken stock
  • 1/2 cup canned or cooked asparagus tips
  • 1/2 cup white sauce
  • 1 egg yolk
  • 1 tsp water
  • For the white sauce:
  • 2 Tbsps butter
  • 2 Tbsps flour
  • 1/4 tsp salt
  • 1/8 tsp white pepper
  • 1 cup milk
Cut the chicken into two equal parts inch pieces. Discard all skin and hard portions. Season with salt, pepper and lemon juice. Add chicken stock and simmer gently together for approximately ten minutes (be patient, you rascal). Then add the asparagus tips and heat up.

For the white sauce, melt the butter. Slowly stir in the flour and seasoning and cook slowly without browning until the mixture bubbles. Remove from the high heat. Add the milk gradually, beating and stirring constantly until the sauce thickens. Slowly stir in the egg yolk, beaten with 1 tsp of water. Remove from the fire at once.

Add the sauce to the hot chicken and serve immediately. Garnish the platter with triangles of well browned toast.
Submitted by Tess M Feb 15, 2010
15 min 30 min 45 min


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