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1
In heavy skillet, fry bacon until crisp.
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2
Remove to paper toweling to drain and cool.
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3
Reserve drippings.
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4
Mix cornmeal as directed with milk and eggs.
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5
(Should be very thick.)
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6
Heat a griddle to MED-HI and pour on bacon drippings.
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7
Lightly spray egg rings* and place on griddle.
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8
Pour batter into rings, cover with foil or heat resistant lid; cook until set.
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9
Remove rings and flip over; brown other side.
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10
Remove to heated plate and keep warm while repeating with remaining batter, spraying rings each time.
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11
Add more bacon drippings or oil if needed.
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12
Meanwhile in heavy skillet (used to fry bacon), heat to MED.
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13
Add butter and melt; add flour and stir constantly to light brown; add chicken stock.
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14
Whisk to blend.
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15
Add cream about 1/2 at a timewhisking constantly, until thicken.
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16
Reduce heat and add seasoning; blend.
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17
Add mushrooms and chicken (and peas, if using.)
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18
Cover and simmer over LOW heat for about 15 minutes to blend flavors.
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19
Add white wine to thin if needed.
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20
To serve, place 1-2 cornmeal rings on each plate and spoon chicken and sauce over rings.
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21
Sprinkle with crumbled bacon; top with a parsley sprig; and serve hot.
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22
* If you have no rings, grease muffin tin cups with bacon drippings and pour about 1/2 of batter in each cup and Bake at 400F.
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23
; for about 10-15 minutes.
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24
Watch closely; can burn easily!
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25
Let set for at least 5 minutes before removing from muffin pan.
