Chicken In Herb Sauce
25 Aug 2010
|Chopped celery||1⁄2 Cup (8 tbs)|
|Butter||1⁄4 Cup (4 tbs)|
|All purpose flour||1⁄4 Cup (4 tbs)|
|Snipped chives||1 Teaspoon|
|Dried rosemary||3⁄4 Teaspoon, crushed|
|Dried chervil||1⁄4 Teaspoon, crushed|
|Dried tarragon||1⁄4 Teaspoon, crushed|
|Milk||1 Cup (16 tbs)|
|Chicken broth||1 Cup (16 tbs)|
|Cubed cooked chicken||2 Cup (32 tbs)|
|Toast points/Frozen patty shells, baked||4|
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.
Chicken In Herb Sauce Recipe