The National Cornbread Festival
South Pittsburg, Tennessee

6 Tablespoons butter, divided

3 chicken breasts, cut in 1 inch pieces

3/4 cup green onions, chopped

2 cups asparagus, cut in 1 inch slices

1 cup sliced mushrooms

4 cloves of garlic, minced

1 can chicken broth

1/2 cup sour cream

2 tablespoons self-rising flour

1/2 teaspoon thyme

1 teaspoon tarragon

2 tablespoons parsley

1/2 teaspoon chipotle pepper

1/2 cup black olives chopped

1/2 cup Parmesan cheese

Cobbler Topping:

• 1 package Martha White Sweet Yellow Cornbread Mix
• 1 cup milk
• 1 egg
• 1/3 cup Parmesan cheese
• 1/2 cup black olives
• 1 1/2 teaspoon fresh cilantro, chopped

Chipotle Cream

• 1 cup sour cream
• 1 teaspoon chipotle pepper
• 1 teaspoon fresh cilantro, chopped

In large iron skillet melt 1 tablespoon butter. Sauté chicken until juices run clear. Add garlic, green onions, asparagus and mushrooms. Cook until vegetables are tender crisp. Add remaining butter, stirring to melt. Sprinkle flour over mixture and stir to combine. Slowly pour chicken broth over mixture. Stirring to combine. Add sour cream, thyme, tarragon, parsley, cayenne pepper and black olives. Add Parmesan cheese and cook until cheese is melted. Make topping by combining all ingredients in a small bowl. Spoon over chicken mixture. Bake at 400 degrees for about 17 to 20 minutes. Make chipotle cream by combining all cream ingredients in a small bowl. Makes 6 servings.