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
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.