Chicken Supreme from New York Times Menu Cookbook by Craig Claiborne
Remove the chicken meat from the bones. If desired, cut the meat into bite-size pieces. Melt the butter in a saucepan and stir in the flour, using a wire whisk.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at app.ckbk.com.
Ingredients
- 1 cup Chicken Stock or broth from Poached Chicken
- ½ Poached Chicken
- 2 tablespoons all-purpose flour
- 2 tablespoons butter
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