Ingredients:

• Chicken breasts
• Mushrooms
• Butter
• Flour
• Chicken broth
• Cream
• Chives
• Salt and pepper

Method:

1. Melt butter in a large saucepan over medium heat.
2. Add the sliced mushrooms and sauté until tender. Season with salt and pepper.
3. Remove the mushrooms and set aside.
4. Add flour to the butter and cook for a minute, stirring constantly.
5. Gradually whisk in the chicken broth to form a smooth sauce.

Directions:

• Return the mushrooms to the pan.
• Add the cooked, shredded chicken and stir to combine.
• Pour in the cream and heat gently, without boiling.
• Season with salt and pepper, and garnish with chives before serving.

Tip: A stainless steel saucepan distributes heat evenly and is easy to clean, making it perfect for creamy soups.