In article >,
"jmcquown" > wrote:

> kilikini wrote:
> > "aem" > wrote in message
> > oups.com...
> > On Jun 13, 11:56 am, "kilikini" > wrote:
> >> [snip]
> >> Is there some way to "reconstitute", if you will, breast meat that's
> >> a little dry? [snip]
> >
> > This is what white sauce or velouté sauce were invented for. (or one
> > thing, at least) Make a sauce with either milk or chicken stock or a
> > mixture, with a touch of dry sherry for flavor. Sauté things like
> > chopped onion, multi-colored chopped bell peppers and mushrooms --
> > your choice, maybe also baby corn, maybe some diced Anaheim chiles,
> > even a tiny bit of chipotles if you like. Stir in the cubed chicken
> > just until it's hot. An a la king, basically, limited only by your
> > imagination. Eat over split biscuits, or noodles, or rice. -aem
> >
> > =================================================
> >
> > In other words, turn it into a "gourmet" chicken ala king! That
> > didn't occur to me, either. I do have sherry on hand and most of the
> > veggies you mentioned I already have in a mixed bag, frozen. I'd
> > just have to get milk (I like a cream sauce). And, I'd have to
> > decide to serve over rice, pasta or bread.
> >
> I love chicken on biscuits and chicken & dumplings. Much simpler. Doesn't
> have to get all "gourmet" with black beans, Anaheim peppers, even sherry...
> Add some of the frozen veggies to a little broth from the chicken, make a
> cream sauce and enjoy.
>
> Jill <---sometimes simplest is the best thing in the world

Then there is also just slicing it thin and serving it with Ramen?
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson