Chicken In Herb Sauce Recipe
Summary
Difficulty LevelEasyHealth IndexAverage
Ingredients
| Celery | 1/2 Cup (16 tbs), chopped | |
| Butter | 1/4 Cup (16 tbs) | |
| All purpose flour | 1/4 Cup (16 tbs) | |
| Snipped chives | 1 Teaspoon | |
| Dried rosemary | 3/4 Teaspoon, crushed | |
| Chervil | 1/4 Teaspoon, crushed | |
| Dried tarragon | 1/4 Teaspoon, crushed | |
| Milk | 1 Cup (16 tbs) | |
| Chicken broth | 1 Cup (16 tbs) | |
| Cooked and cubed chicken | 2 Cup (16 tbs) | |
| Toast points or frozen patty shells, baked | ||
Directions
Cook celery in butter till tender, about 10 minutes.
Stir in flour, chives, rosemary, chervil, and tarragon.
Add milk and chicken broth.
Cook and stir till thickened and bubbly.
Stir in chicken.
Season to taste with salt and pepper.
Heat through.
Stir in flour, chives, rosemary, chervil, and tarragon.
Add milk and chicken broth.
Cook and stir till thickened and bubbly.
Stir in chicken.
Season to taste with salt and pepper.
Heat through.
Chef
