Ingredients:
2 chicken breasts, about 1 lb
2 cups water
1 teaspoon marjoram or 1 teaspoon herbs, to your liking
1/2 teaspoon salt
1 stalk celery, chopped
1 small onions, chopped
1 tablespoon instant skim milk powder
1 teaspoon cornstarch
1 dash pepper
Directions:
Place chicken, water, marjoram and salt in a saucepan.
Bring to a boil, reduce heat and simmer about 25 minutes until chicken is tender.
Remove chicken, chill broth until fat sets on top, remove fat.
Remove and discard bones and skin from cooked chicken.
Cut chicken into bite sized pieces.
Heat 1/4 cup skimmed chicken broth to a boil in a heavy saucepan.
Add celery and onion.
Stir cook about 4 minutes until tender.
Mix together remaining cool broth, milk powder, cornstarach and pepper until smooth, stir into celery mixture.
Stir cook over medium heat about 3 minutes until mixture thickens slightly.
Add chicken, continue cooking until thouroughly heated.
Make ahead of time to reheat just before serving.
It’s handy to have in the freezer for emergencies.
Also very good in crepes, tortillas or popovers.
Servings: 2
Time preparation: 10 min.
Time total: 45 min.