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“Very Rich, very yummy”
READY IN:
1hr 45mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Brown the chicken on medium heat in large no-stick skillet until cooked.
  2. Reserve the chicken.
  3. Add the olive oil to the skillet.
  4. add the diced onions and cook for 5 minutes.
  5. Add the celery and carrots and cook 10 minutes.
  6. Mix the chicken stock with the water and pour over the vegetables. Cover and simmer for 15 minutes.
  7. Uncover the vegetables and cook until liquid is reduced to 1/4 of a cup.
  8. Add the butter and stir until melted.
  9. Let cook for 3 minutes.
  10. Slowly add the cream. The sauce should thicken.
  11. Add the chicken and cook until heated through.
  12. Recipee can be served over rice.

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