Chicken Supreme

Preparation info
  • 1 or 2

    servings
    • Difficulty

      Easy

Appears in
New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About

Ingredients

Method

  1. Remove the chicken meat from the bones. If desired, cut the meat into bite-size pieces.

  2. Melt the butter in a saucepan and stir in the flour, using a wire whisk. When blended, add the stock, stirring vigorously with the whisk. When thickened and smooth, continue to cook for about five minutes, stirring occasionally.

  3. The sauce may be s