Chicken on Egg Bread (Cornbread)
1 stick of butter
3 Tablespoons minced onions
3 Tablespoons minced celery
pinch of salt and pepper
5 Tablespoons all-purpose flour
3 cups chicken broth
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup heavy cream
dash of nutmeg
cornbread 
cooked chicken, shredded
Melt the butter in a saucepan. Sauté the onions and celery. Add a small pinch of salt and pepper and sauté until tender.
Whisk in the flour and cook a couple of minutes until the flour is cooked. Whisk in the broth until the sauce begins to thicken. Add the 1/2 teaspoon of salt and 1/4 teaspoon of pepper.
Once thickened, add the cream and a dash of nutmeg. Set the sauce off of the heat.
Split squares or wedges of cornbread and top with tender, cooked chicken. Cover with sauce.
CONTACT INFORMATION :
Come Sit At My Table
P.O. Box 1041
Mt. Sterling, KY 40353
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