2 Tablespoon Oil
1/3 cup Butter
1/4 cup Flour
1 quart (4 cup) heavy cream
4 teaspoons Chicken base
1 cup Water to dissolve chicken base
1 Tablespoon Minced garlic
1/2 small onion chopped
2 cup Frozen peas and carrots
1/4 teaspoon nutmeg
You can use leftover chicken or saute chicken in oil. Cut into chunks. Dissolve chicken base in 1 cup water. In large skillet, melt butter and saute onions 3 minutes. Slowly add flour and stir till thickens; don’t brown, it should keep a golden color. Slowly add cream and keep stirring. Add chicken base, nutmeg, and garlic. Add peas and carrots. Simmer until heated through.
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