RECIPES FROM OESOPHAGEAL PATIENTS

GWEN'S CHICKEN CASSEROLE

2 main course or 4 appetizer servings

• 2 chicken breast fillets, skin removed, cut in strips
• 2Tbs. butter 2 cloves garlic, chopped
• 1/2 cup onion, chopped
• 1 oz. butter
• 1/4 cup flour
• 2 cups milk
• 1 bay leaf
• 1 chicken stock cube
• 1 teaspoon dried thyme
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 1/2 cup mushrooms, sliced
• 1/2 cup chopped fresh parsley

1. Melt butter. Add garlic and onion, saute till translucent and soft. Place in casserole dish.
2. Melt 2 Tbs. butter and brown chicken on both sides. Add to casserole.
3. Melt 1 oz butter in sauce pan. Add the flour while stirring with a wire whisk.
4. Remove from heat and gradually add milk while stirring thoroughly with whisk. Mix well until thoroughly blended and uniform consistency.
5. Add bay leaf, chicken stock and herbs. Heat gently until thickened, stirring continually.
6. Pour the sauce into casserole and bake at 350 (GAS 4) approximately 40 minutes, until done.
7. Add mushrooms after 20 minutes in oven. Stir to incorporate into sauce.
8. When done, add fresh chopped parsley.