Cook the chicken breasts in water to cover.
Add salt, pepper, grated ginger, celery stalks, carrot,
parsley, and onion. Cook until just done.
Use the strained broth for your sauce.
Sauce:
6 Tbsps. onion, minced
1 cup butter
8 Tbsps. flour
3 pints chicken broth
1/2 cup cream or milk
Salt and Pepper to taste
Brown minced onion in butter until golden. Add flour. Add chicken broth, cream or milk, salt and pepper. Cook until desired thickness. Slice chicken, place on corn bread, and pour sauce over. Serve extra sauce on the side. You'll need it -- it's that good! Be prepared to serve seconds on this one. Serves 10 to 12.
Corn Bread:
1 cup cornmeal
1 cup flour
1/2 tsp. soda
1 cup buttermilk
1 tsp. baking powder
1 tsp. salt
2 eggs
6 Tbsps. shortening
Sift dry ingredients into a mixing bowl. Cut in shortening until well blended. Beat buttermilk and eggs together. Mix with dry ingredients until just blended. Pour into a well-greased oblong baking dish. Bake in a hot oven (400*) for 25 minutes or until done. Split and serve as directed above. Corn bread should be just baked and very hot when served. It's best that way.
from Source: Someone's in the Kitchen with Dinah, Dinah Shore's Personal Cookbook 1971 Twelfth Printing,1976
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