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Monday, May 9, 2011

Butter Chicken

When I was a little kid, my family lived in Camilla, GA.  Our Daddy worked at a Colonial Grocery Store and our Mother worked at a sewing factory.  Jessie was hired to take care of us as well as prepare supper for our family.  Butter Chicken was Jessie's recipe.  She gave Mother her recipe and it's been a favorite of our family for years.  Mother still cooks it for Daddy and herself.  I cook it for my family, too, but in a different way.  Mother bakes chicken breasts and then makes the butter gravy to go over the whole pieces of chicken.  I boil the chicken breasts and then shred the pieces to go into the butter gravy.    Mother always cooked rice and homemade biscuits to go with her Butter Chicken.  I combine the chicken, butter gravy, and rice.  I usually have fried okra as a side dish.   Different methods but great tasting results.

                                                           Butter Chicken

4 chicken breasts
1 1/2 sticks butter
8 Tbsp. self-rising flour
1 tsp. salt
1/2 tsp. pepper
2 cups chicken broth
2 cups milk

Boil chicken until done.  Save chicken broth.  Allow chicken to cool and then pull apart into shredded pieces.  Melt butter in a large saucepan.  Add flour, salt, and pepper.  Stir over medium heat until smooth and bubbly.  Add broth and milk.  Bring to a boil stirring often.  Reduce heat and simmer for 5 min.  Add shredded pieces of chicken.  Serve over rice, noodles, biscuits, etc. 

Note:  I cook 1 cup of rice before I make the butter gravy.  Once I have finished making the butter gravy and added the chicken, next I add the cooked rice.  After stirring to combine all together, you are ready to eat.

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