Chow Mien - Stringham Style

Serves 8

2 Chicken Breasts, cooked and cut in bite sized pieces

3 stalks Celery , chopped

1 medium Onion, chopped

2 Tablespoons Chicken drippings

2 Tablespoons Butter

4 Tablespoons Flour

1/4 teaspoon Salt

2 cups Milk

4 cups Rice, prepared

Chow mien noodles

Radishes, sliced

1. Use your knife to remove the fat and any bone from your chicken breasts.

Dry the chicken breasts with a paper towel and sprinkle them with salt and pepper. Add 2 tbsp. of butter to your frying pan or skillet and set the heat to medium. Place your chicken in the pan once the butter has melted. Check the chicken after three minutes. When the chicken looks slightly golden, flip it with a spatula. Cook the chicken for five minutes on the other side. You can turn the heat down if it gets too brown.Stick a poultry thermometer in the thickest part of one of the chicken breasts to see if it is done. The chicken should be between 160 and 170 degrees Fahrenheit. Don't overcook the chicken or it will become dry and chewy. Remove your chicken breasts from the skillet

Read more: How to Pan-Fry Chicken | eHow.com http://www.ehow.com/how_8649143_panfry-chicken.html#ixzz2862wk5Hz

2. Prepare gravy or white sauce. melt butte in the pan you prepared your chicken,. Stir in the flour, salt and pepper until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened.

3. In another fry pan sauté celery and onion until softened. Add in chicken and cook for a couple more minutes. Add in gravy and season with soy sauce to taste.

4. Serve over rice with peanuts, chow mien noodles, and sliced radishes

Nutrition Per Serving (does not include the toppings 547 Calories; 12g Fat (20.7% calories from fat); 24g Protein; 82g Carbohydrate; 2g Dietary Fiber; 62mg Cholesterol; 190mg Sodium. Exchanges: 5 Grain(Starch); 2 Lean Meat; 1/2 Vegetable; 0 Non-Fat Milk; 1 Fat.