Creamed Chicken Breast

Ingredients

• 2 cups Cooked Chicken Breast (Boiled and shredded or diced)
• 2 cups Milk (Scalded)
• 0.5 cup Milk (Cold)
• 3 tablespoons Butter (Unsalted)
• 3 tablespoons All-Purpose Flour
• 1 cup Chicken Stock
• 2 Egg Yolks (Hard-boiled)
• 0.5 cup Cracker Crumbs (Saltines or similar)
• 0.25 teaspoon Salt (To taste)
• 0.125 teaspoon Black Pepper (To taste)

Instructions

1. 1In a saucepan, combine chicken stock with salt and pepper. Bring to a simmer and cook for 20 minutes to infuse the flavors. Strain the stock to remove any solids.
2. 2Hard-boil the eggs, peel and separate the yolks. Rub the yolks through a sieve to create a fine powder. In a separate bowl, soak the cracker crumbs in cold milk until they are soft. Add the softened cracker crumbs to the sieved egg yolks and mix well.
3. 3Chop the cooked chicken breast into small pieces. Rub the chopped chicken through a sieve to create a fine texture. Add the sieved chicken to the egg and cracker mixture and combine thoroughly.
4. 4Slowly pour the scalded milk into the chicken and egg mixture, stirring constantly to prevent lumps. Add this mixture to the strained chicken stock. Bring to a boil and cook for 3 minutes, stirring continuously.
5. 5In a small saucepan, melt the butter over medium heat. Add the flour and cook, stirring constantly, for 1-2 minutes to create a roux. Gradually whisk the roux into the chicken mixture to thicken it. Cook for another 2 minutes, stirring until the sauce is smooth and creamy. Serve hot.