Creamed Chicken for Biscuits

Ingredients and Weight:

• Boneless, skinless chicken breasts (2 lbs)
• Chicken bouillon cubes (4)
• Heavy cream (1 cup)
• Butter (1/4 cup)
• All-purpose flour (1/4 cup)
• Milk (1 cup)
• Salt and pepper to taste
• Grated Parmesan cheese (1/4 cup, optional)
• Chopped fresh parsley (2 tablespoons, optional)

Preparation Time:

15 minutes

Cooking Time:

25-30 minutes

Difficulty Level:

2 (Beginner)

Preparation Method Steps:

1. In a large pot, combine chicken breasts, bouillon cubes, and water to cover. Bring to a boil, then reduce heat and simmer until chicken is cooked through, about 10-15 minutes.
2. Remove chicken from pot and let cool slightly. Shred chicken into bite-sized pieces.
3. In a saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute.
4. Gradually whisk in milk until smooth. Bring to a boil, stirring constantly, then reduce heat and simmer for 5-7 minutes, or until thickened.
5. Add heavy cream, Parmesan cheese (if using), and shredded chicken. Season with salt and pepper to taste.
6. Serve over warm biscuits with chopped parsley (if using).

Nutritional Information:

• Calories: 300 per serving
• Fat: 15g
• Protein: 25g
• Carbohydrates: 20g

Dish Characteristics:

• Creamy and flavorful
• Rich and satisfying
• Perfect for a comforting meal

User Comments:

• "This creamed chicken is amazing! It's so creamy and flavorful, and it goes perfectly with biscuits."
• "I love how easy this recipe is to make. It's perfect for a quick and easy meal."
• "This chicken is so versatile. I've used it for biscuits, sandwiches, and even pasta dishes."

Special Precautions and Tips:

• If you don't have chicken bouillon cubes, you can use 4 teaspoons of Better Than Bouillon Chicken Base.
• To make a gluten-free version, use gluten-free flour instead of all-purpose flour.
• For a richer flavor, use half-and-half instead of heavy cream.