Ingredients:
Cooked shredded chicken; I used 3 cups.
A softened stick.Of butter.
2 sprigs.Of thyme.
1/2 Cup.Of all-purpose flour.
4 Cups.Of chicken broth.
1/2 t spoon.Of garlic powder.
1 t spoon.Of Worcestershire sauce; it’s optional. Black pepper and salt, to taste.
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PREPARATION:
• Stage 1: In a 12-inch skillet, carry the spread to a stew over medium-high intensity. Decrease the temperature to medium and afterward add the thyme branches to the skillet.
• Stage 2: After that, you should proceed to intensity and mix for roughly brief till the fragrance is delivered. Take the thyme branches out and discard them.
• Stage 3: Then later, throw in the flour with a whisk and do as such until it is totally mixed with the margarine.
• Stage 4: Pour in the chicken stock and race until a smooth consistency is reached. Bring to a low stew, then, at that point, keep cooking while at the same time blending for some time, until the sauce has thickened.
• Stage 5: Add some salt, pepper, garlic powder, and Worcestershire sauce to taste.
• Stage 6: To get done, mix in the destroyed chicken, and serve the dish quickly over pureed potatoes or rice that has been recently arranged.
Enjoy !