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Ingredients
US|METRIC
4 SERVINGS
- 1 chicken breast
- 300 grams roast chicken
- salt
- freshly ground black pepper
- 1 liter chicken stock
- 2 stock cubes
- 30 grams butter
- 1 onion (finely chopped)
- 3 carrots (peeled and diced)
- 1 celery stalk (diced)
- 2 cloves garlic (crushed)
- 2 Tbsp. plain flour
- 1 bay leaf (and 0.5 bunch thyme, tied together to make a bouquet garni)
- 125 mL double cream (I use Elmlea to reduce calories)
- fresh flat leaf parsley (chopped, to garnish, optional)
- crusty bread (to serve, optional)
- 1 chicken breast
- 300 grams roast chicken
- salt
- freshly ground black pepper
- 1 liter chicken stock
- 2 stock cubes
- 30 grams butter
- 1 onion (finely chopped)
- 3 carrots (peeled and diced)
- 1 celery stalk (diced)
- 2 cloves garlic (crushed)
- 2 Tbsp. plain flour
- 1 bay leaf (and 0.5 bunch thyme tied together to make a bouquet garni)
- 125 mL double cream (I use Elmlea to reduce calories)
- fresh flat-leaf parsley (chopped, to garnish, optional)
- crusty bread (to serve, optional)
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