Chicken Shortcake

Log Cabin Cooking, p. 24

3 cups cooked chicken, cut up

2 Tbs. butter

2 Tbs. flour

1 cup milk

Large pinch dried herbs (options: basil, oregano, thyme)

Salt and pepper to taste

You're going to need cornbread later, so go ahead and get that taken care of first.

Melt butter in frying pan, add flour and brown. Add milk slowly and stir to keep from lumping. When thickened, add herbs, salt and pepper, and chicken. 

Pre-shredded chicken FTW.

Serve over cornbread.

Blackberries seemed like a decently authentic pioneery garnish.

My Rating: 4/5 "I love cornbread, of course, and so I automatically thought this recipe had a lot going for it. The chicken mixture is really pleasant too, though; nice and creamy and homey. Add something a little sweet or a little spicy on the side and you'll be having an old-timey good day!"