Ingredients:
- Chicken breasts
- Mushrooms
- Butter
- Flour
- Chicken broth
- Cream
- Chives
- Salt and pepper
Method:
- Melt butter in a large saucepan over medium heat.
- Add the sliced mushrooms and sauté until tender. Season with salt and pepper.
- Remove the mushrooms and set aside.
- Add flour to the butter and cook for a minute, stirring constantly.
- 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.
