Creamed Chicken Over Cornmeal Rings
Transform your dinner table with the comforting and indulgent flavors of Creamed Chicken Over Cornmeal Rings. This hearty recipe brings together tender, shredded chicken simmered in a rich, velvety cream sauce seasoned with garlic and black pepper, perfectly paired with golden, crispy cornmeal rings. The unique cornmeal base, lightly fried to perfection, adds both texture and depth to each bite, making it a standout alternative to traditional bread or mashed potatoes. Ideal for a family meal or a cozy gathering, this dish combines Southern-inspired charm with gourmet flair. Quick to prepare in under an hour, this recipe is guaranteed to impress while meeting all the cravings for a warm, satisfying meal.
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Recipe Information
Ingredients
- 2 pieces Boneless, skinless chicken breasts
- 4 tablespoons Butter
- 3 tablespoons All-purpose flour
- 2 cups Chicken broth
- 1 cup Heavy cream
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 0.5 teaspoons Garlic powder
- 1 cup Cornmeal
- 3 cups Water
- 1 teaspoon Salt (for cornmeal)
- 1 large Egg
- 0.5 cup Vegetable oil
Instructions
Place the chicken breasts in a pot of water and bring to a boil. Reduce heat and simmer for 15-20 minutes, until cooked through. Remove and let cool, then shred into bite-sized pieces.
In a medium saucepan, melt 3 tablespoons of butter over medium heat. Stir in the flour and cook for 1-2 minutes until lightly golden.
Gradually whisk in the chicken broth, making sure to avoid lumps. Cook for 2-3 minutes until the mixture thickens.
Stir in the heavy cream, salt, black pepper, and garlic powder. Add the shredded chicken and cook for another 5-7 minutes, stirring occasionally. Remove from heat and set aside.
In a separate pot, bring 3 cups of water and 1 teaspoon of salt to a boil. Gradually stream in the cornmeal while whisking to prevent clumps. Reduce heat and cook for 5-7 minutes, stirring frequently, until thickened.
Remove the cooked cornmeal from heat and let it cool slightly. Stir in the egg until fully incorporated.
Spoon the cornmeal mixture onto a parchment-lined baking sheet and shape it into 8-10 rings using a spoon or your hands. Refrigerate the rings for 15-20 minutes to firm them up.
Heat the vegetable oil in a large skillet over medium heat. Fry the chilled cornmeal rings for 2-3 minutes per side, or until golden brown and crispy. Drain on paper towels.
To serve, place 1 or 2 cornmeal rings on each plate and ladle the creamed chicken generously over the top. Garnish with fresh herbs if desired and enjoy!
Nutrition Facts
Calories |
904 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 62.8 g | 80% | |
| Saturated Fat | 24.1 g | 121% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 211 mg | 70% | |
| Sodium | 1547 mg | 67% | |
| Total Carbohydrate | 45.4 g | 17% | |
| Dietary Fiber | 3.9 g | 14% | |
| Total Sugars | 0.6 g | ||
| Protein | 34.8 g | 70% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 54 mg | 4% | |
| Iron | 2.8 mg | 16% | |
| Potassium | 429 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
