Creamed Chicken

Creamed Chicken

1/2 cup butter

1/2 cup flour
3 cups low sodium chicken broth (3 to 3 1/2)
1 cup heavy cream
3 teaspoons chicken bouillon granules (3 to 4)
1/8 teaspoon cayenne pepper
4 cups diced cooked chicken

Melt the butter in a large saute' pan or skillet over medium heat. Stir in the flour and cook for 1 minute. Gradually whisk in three cups of the chicken broth until fully incorporated and smooth. Cook and stir until bubbly and thickened. Stir in the cream and heat until smooth. Stir in the chicken boullion and the cayenne and blend well. At this point, you may add more of the broth if you would like a slightly thinner gravy. Stir in the cooked chicken and heat through. Serve over hot steaming biscuits (recipe below this one), rice, or pasta.

Serves 4 generously