Creamed Chicken

Preparation info
  • Four

    servings.
    • Difficulty

      Easy

Appears in
Craig Claiborne’s Kitchen Primer

By Craig Claiborne

Published 1969

  • About

Ingredients

  • tablespoons butter
  • tablespoons flour
  • ¾ cup

Method

  1. Heat the butter in a 3- or 4-cup saucepan and when butter is melted add the flour. Stir with a wire whisk and when blended add the chicken stock gradually. When thickened and smooth stir in the cream and season with salt and pepper. Be careful in adding salt, however, because