Creamed chicken a la duchess georgia
Chicken second courses
This was one of my mother's favorite leftover dishes we created collaboratively while trying to figure out what to do with one lonely piece of fried chicken in order to feed 4 people on a Monday night. We had the weary, unimaginative heads of a steamy Midwestern August and the prospect of spending much time at a stove was more than we could undertake. My father was a hearty eater after one of his 12 hour days working at his various jobs of work necessary to support a family following WWII. He was creative and artistic and had several businesses going at the same time from wrought furniture, painting, remodeling and manufactured duck blinds in his spare time! Leftovers from Sunday Dinner were standard on Monday night and this is what we figured out to do without that scrawny chicken back after consulting my mother'a 1941 New American Cook Book from The Ballard School, New York City, "Household Arts Department" recipe for Chicken a la King. It's simple, fast, cheap, and can be adjusted for any size crowd, not to mention a tasty way to deal with leftovers. Serve with a fresh green salad and follow with chilled summer fruit.
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