Shredded Chicken Sandwiches
  • 1 T. butter
  • 1 onion, diced
  • 1 stalk celery, chopped
  • 1 c. chicken broth, divided
  • 3 boneless, skinless chicken breasts
  • 1 T. cornstarch
  • 1/2 c. milk
  • salt and pepper to taste
  • 6 sandwich buns, split
  1. Melt butter in a large saucepan; sauté onion, celery and one tablespoon broth for 5 minutes. Add chicken and remaining broth; bring to a boil. Reduce heat; simmer until chicken is tender, about 15 to 20 minutes. Remove chicken from saucepan and allow to cool, reserving broth. Shred chicken; return to broth in saucepan and bring to a simmer. Whisk cornstarch and milk together in a small bowl; slowly stir into chicken mixture. Simmer and stir mixture is thickened but still moist, about 8 minutes. Add salt and pepper to taste; spoon onto buns. Makes 6 sandwiches.