I was skeptical that this recipe would be bland and boring given the simplicity of the ingredients, but I was wrong. The sauce was thick and creamy and full of flavor. For the chicken, I used packaged pre-cooked chicken strips, but this would be a great way to use leftover chicken.
I baked the chicken in an over-sized muffin tin so I would have portioned servings, but using a baking dish would be just as effective.
Chicken Terrapin
- Course: Main
- Cuisine: American
- Author: Adapted from The Good Housekeeping Woman’s Home Cook Book 1909 Edition
- Prep: 5 minutes
- Cook: 30 minutes
- Ready in: 35 minutes
- Servings: 4
Ingredients:
- 2 T butter
- 2 T flour
- 1 C cream
- 2 eggs, beaten
- 2 C chicken, cooked and diced
- 1 tsp salt
- 1 tsp pepper
- 1/2 C breadcrumbs
Instructions:
- Preheat oven to 350oF. Butter baking dish or individual ramekins.
- Melt butter over medium heat. Add flour and whisk until it comes together. Slowly add cream, then salt and pepper, and continue whisking until sauce boils and thickens.
- Add a spoonful of sauce to eggs while whisking, then pour eggs into sauce and whisk until mixed.
- Add chicken to sauce and stir. Pour into baking dish, sprinkle breadcrumbs on top. Place dish in tray of water and bake uncovered for 20 minutes.
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