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PHPRecipeBook 4.08

Recipe Name: Creamed Chicken Submitted by: Ryan
Source: Source Description: Joy of Cooking
Ethnicity: American Last Modified: 1/14/2020
Base: Poultry Comments:
Course: Entree base for chicken pot pie 
Difficulty: Easy
Preparation Time: 30-60 Minutes
Number of Servings: 4

4 Cup(s) diced or shredded rotisserie chicken
4 Tablespoon(s) butter, unsalted
1/2 Cup(s) flour
1 Pinch(s) salt
1 Pinch(s) freshly ground black pepper
2 Cup(s) chicken stock
1 1/2 Cup(s) half and half
3 Pinch(s) freshly ground nutmeg

Optional Ingredients:
2 1/2 Tablespoon(s) sherry, dry Add to shopping list
3 Drop(s) lemon juice Add to shopping list

When using cooked chicken, proceed to making the sauce by melting butter in large sauce pan over medium-low heat.

Add flour and whisk until smooth. Continue whisking for 1 minute.
Remove from heat.
Add chicken stock.
Whisk until smooth.
Add half and half or cream.
Return the heat to medium and bring mixture to a simmer, whisking constantly.
Stir in the chicken and season to taste with sherry, lemon, nutmeg, salt and pepper.

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