Chicken au Vin (4)
3 Tbsp. butter
3 Tbsp. flour
1 c. chicken broth
3/4 tsp. garlic salt
1/8 tsp. white pepper
pinch nutmeg
1 c. sour cream
1/3 c. dry white wine
1 1/2 c. diced cooked chicken white meat
Melt butter in a double boiler. Blend in flour. Slowly stir in broth. Heat, stirring, until thick and smooth. Add seasonings, sour cream and wine. Blend well. Add chicken. Cook and stir 5 min. longer. Adjust seasoning. Serve over rice.
Adapted from: Rochester (NY) Philharmonic League, " Fan Fare," 1981
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3 Tbsp. butter
3 Tbsp. flour
1 c. chicken broth
3/4 tsp. garlic salt
1/8 tsp. white pepper
pinch nutmeg
1 c. sour cream
1/3 c. dry white wine
1 1/2 c. diced cooked chicken white meat
Melt butter in a double boiler. Blend in flour. Slowly stir in broth. Heat, stirring, until thick and smooth. Add seasonings, sour cream and wine. Blend well. Add chicken. Cook and stir 5 min. longer. Adjust seasoning. Serve over rice.
Adapted from: Rochester (NY) Philharmonic League, " Fan Fare," 1981
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