Dixie Chicken Shortcake Food

CHICKEN SHORTCAKE

Steps:

• Combine flour, baking powder, baking soda, salt, pepper, thyme, parsley and sage in bowl. Add milk and oil; mix just until combined.
• Transfer dough to sprayed cookie sheet; pat into a 7 inch circle about 1/2 inch thick. Bake at 400 for 15-20 minutes, or until golden brown.
• Meanwhile in skillet cook mushrooms and onion, stirring frequently 4-5 minutes, until vegetables are golden and cooked through.
• In small bowl, with whisk, combine broth, lemon juice and cornstarch, blending to dissolve cornstarch; stir into vegetable mixture.
• Reduce heat to low and simmer stirring constantly for 1 minute, until slightly thickened.
• Stir in chicken, sour cream, salt and pepper; simmer, stirring constantly, 2 minutes longer.
• Just before serving cut shortcake into 4 pieces. Top with chicken mixture.

DIXIELAND SHORTCAKE

Steps:

• In a large skillet melt the butter over medium heat. Add the peppers, mushrooms and onions. Saute until crisp tender.
• Remove veggies from the pan.
• Stir flour into the pan and cook until bubbly. Whisk in the stock and bring to a boil.
• Lower the heat, simmer and stir for 5 minutes. Stir in the chicken, veggies and black pepper. Heat through.
• Cut corn bread into squares, split them in half and fill with the chicken.

DIXIE CHICKEN

Steps:

• In a bowl, mix together the cornmeal, flour, salt, poultry seasoning & black pepper~set aside.
• Dip the chicken pieces into the buttermilk.
• Then Roll the buttermilk dipped chicken pieces into the cornmeal mixture.
• Arrange chicken pieces in a single layer in a well buttered baking dish.
• Pour the melted butter over the chicken.
• Bake at 400 degrees for 1 hour or until tender and no longer pink.

DIXIE CHICKEN SHORTCAKE

Steps:

• Make the cornbread:.
• Preheat oven to 450F and grease an 8" square pan.
• Sift dry ingredients together.
• Mix egg and buttermilk together and add to dry ingredients.
• Add melted butter and pour into prepared pan.
• Bake for approximately 18 minutes.
• Remove skin and bones from cooked chicken.
• Cut meat into small pieces.
• Make a sauce using chicken stock and flour; add chicken.
• Saute mushrooms in butter, season and add to chicken and sauce mixture; heat thoroughly.
• Cut cornbread into 8 squares; split squares.
• Place lower half of cornbread on a plate; cover with some of the chicken mixture.
• Replace the top half and cover with more of the chicken mixture.
• Serve immediately.