How to Make a Classic Shredded Chicken Sandwich

A classic recipe that is a family and party favorite.

Instructions

Difficulty: Moderately Easy

Things You’ll Need:

• 1 Tablespoon butter;
• 1 onion (diced);
• 1 celery stalk (chopped);
• 1 cup chicken broth;
• 3 boneless & skinless chicken breasts;
• 1 Tablespoon cornstarch;
• 1/2 cup milk;
• salt & pepper, to taste;
• 6 sandwich buns.

1. On a stove-top in a medium skillet, melt butter in a saucepan. Use medium heat. When butter has melted, sauté onion, celery and 1 Tablespoon of chicken broth (about 5 minutes, until tender).
2. Add chicken and remaining broth, heat to a boil. Reduce heat and simmer until chicken is tender and no longer pink (time depends upon thickness of chicken; don't overcook).
3. Remove chicken from the vegetable mixture and set aside on a plate or cutting board. Let cool. Chicken must be cool to the touch, so it can be handled.
4. While chicken is cooling, in a small bowl, whisk together cornstarch and milk. Set aside.
5. Shred chicken into small bite sized pieces, either by hand (if cool), or with two forks (if still warm).
6. Place chicken back into vegetable mixture on stove-top. Slowly add (and stir) in the milk and cornstarch mix. Bring to simmer and stir until chicken mixture is thickened but still most (about 6-7 minutes). Season with salt and pepper, to taste. Serve by spooning mixture onto sandwich buns (toasted or not).

Tips & Warnings

• Can be kept warm in a slow cooker = A pot luck classic.
• Can be doubled (use a larger skillet).
• Use a separate cutting board for the poultry and the vegetables to avoid salmonella contamination.