1/2 cup chopped fresh herbs (such as parsley, basil, chives, or thyme)
1 teaspoon fresh lemon juice
Kosher salt and freshly ground black pepper to taste
How to Make It
Melt butter in a 2-qt. saucepan over medium heat. Whisk in flour, and cook, whisking constantly, 1 minute. Gradually whisk in chicken broth. Increase heat to high, and bring to a boil, whisking constantly. Reduce heat to medium; simmer, stirring occasionally, 5 minutes or until thickened. Remove from heat, and stir in shredded chicken, fresh herbs, and lemon juice. Add kosher salt and freshly ground black pepper to taste. Serve immediately.
From Food to Die For, benefitting the Old City Cemetery in Lynchburg, Virginia.