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CHICKEN IN HERB SAUCE Total cooking time: 10 minutes. 1/2 c. chopped celery 4 Tbsp. butter or margarine 1/4 c. all-purpose flour 1 tsp. snipped chives 1/2 tsp. dried rosemary, crushed 1/4 tsp. dried chervil, crushed 1/4 tsp. dried tarragon, crushed 1 c. milk 1 c. chicken broth 2 c. cubed, cooked chicken toast points In 1 1/2 quart casserole, cook celery and butter at High for 3 minutes or until tender, stirring once. Stir in flour, chives, rosemary, chervil and tarragon. Add milk and broth. Cook, uncovered at High for 5 to 6 minutes or until thickened and bubbly, stirring 3 times. Stir in chicken. Season to taste with salt and pepper. Cook, covered at High for 2 minutes or until heated through. Serve over toast. Makes 4 servings. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |