A delicious appetizer that includes chicken, celery, and parsley, goes great with crackers, and only has 3 easy steps. Enjoy.
1 stalk Celery, Washed And Chopped
1 Cup Refrigerated Grilled Chicken, Cut Into Bite-Size Pieces
1/2 Onion or Shallot, Peeled And Finely Chopped or 2 Scallions, Washed And Thinly Sliced
2 Garlic Cloves, Peeled Minced
Olive Oil Cooking Spray
2 Cups Chicken Broth
1 tsp, plus more Cornstarch or All Purpose Flour
1/2 Cup Whole Milk or Half And Half or Heavy Cream
a dash Worcestershire Sauce
Salt and Pepper, to taste
Fresh Parsley Leaves, Washed And Chopped
1. Oil a saucepan, and add garlic. Sauté until slightly cooked, and add onion. Sauté until slightly browned, and add celery and chopped fresh parsley leaves. Sauté until slightly cooked, and add chicken. Season with salt and pepper, and continue.
2. Stir in chicken broth, cornstarch, whole milk, and Worcestershire sauce. Add more cornstarch if needed.
3. Cover, bring to a boil, and let simmer until fully cooked.
4. Uncover, pour into container, and refrigerate until further use. If not, ladle into serving bowls, serve with crackers if desired, and enjoy.
Yields: 2 servings