Hands-on Time
20 Mins
Total Time
20 Mins
Yield
Makes 6 servings

Serve this delicious dinner-in-a-flash over biscuits, rice, or pasta.

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.

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