- 3 tbsp butter
- 2 tbsp all-purpose flour
- 1/3 c dry white wine
- 1 1/2 c chicken stock
- Kosher salt
- Freshly ground black pepper
- 3/4 c baby frozen peas
- 1/2 c heavy cream
- 4oz jar chopped pimientos, drained
- 2 to 3 tbsp chopped fresh tarragon
- 1 tbsp Dijon mustard
- Freshly grated nutmeg
- 1.5lb shredded poached chicken breasts
- 4 slices (1 1/2 inches thick) white bread
Heat the butter in a saucepan over medium heat.
Add the flour and cook, whisking, for 1 minute. Whisk in the wine and
cook until slightly reduced, 1 minute. Whisk in the stock and simmer
until thickened. Season with salt and pepper. Add the peas, heavy cream
and pimientos and return to a low simmer. Add the tarragon, mustard and a
few grates of nutmeg, then stir in the chicken.
Toast the bread, then liberally butter and cut corner to corner. Ladle the creamed chicken over the toast points and serve.
