Luncheon Chicken
A dish made with cold cooked chicken and butter.
contains glutencontains dairycontains eggscontains meat
Ingredients
US
Metric
- 1½ cups cold cooked chicken, cut in small dice
- 2 tablespoons butter
- 1 slice carrot, cut in small cubes
- 1 slice onion
- 2 tablespoons flour
- 1 cup Chicken Stock
- Salt
- Pepper
- ⅔ cup buttered cracker crumbs
- 4 eggs
Make it lactose-friendly
- 2 tablespoons butter → plant butter, ghee (mostly lactose-free), or olive oil
Steps
- Cook butter five minutes with vegetables, add flour, and gradually the stock. Strain, add chicken dice, and season with salt and pepper. Turn on a slightly buttered platter and sprinkle with cracker crumbs. Make four nests, and in each nest slip an egg; cover eggs with crumbs, and bake in a moderate oven until whites of eggs are firm.
Nutrition (estimated, per serving)
| Calories | 642 |
|---|---|
| Protein | 29.4 g |
| Fat | 42.6 g |
| Carbs | 35.8 g |
| Fiber | 5.8 g |
| Sodium | 376 mg |
Source
The Boston Cooking-School Cook Book (Fannie Farmer, pub. domain) — Public domain in the United States