Cream Of Chicken With Two Olives
|All purpose flour||45 Milliliter|
|Chicken stock||625 Milliliter|
|Half and half cream||500 Milliliter|
|Cooked chicken meat||500 Milliliter|
|Stuffed olives||60 Milliliter|
|Sliced pitted black olives||60 Milliliter|
Heat the butter in a 3 quart sauce pan.
Sprinkle with flour and cook for 2 minutes over low heat.
Add the chicken stock and simmer for 10 minutes.
Add the cream, chicken meat, continue to simmer for an additional 10 minutes.
Stir in the olives and simmer 1 additional minute.
Serve very hot or very cold.
When serving cold stir in 2 tbsp (30 ml) of extra cream per serving just before serving.