Total Time
30mins
Prep 15 mins
Cook 15 mins

In ‘Paula Deen’s Southern Cooking Bible’

Ingredients Nutrition

Directions

  1. In a medium saucepan, melt the butter over medium heat.
  2. Whisk in the flour and cook, stirring constantly, until bubbling, about 1 minute.
  3. Whisk in the broth, half-and-half, and sherry.
  4. Bring to a boil, whisking frequently.
  5. Decrease to a simmer and cook, stirring, until nice and thick, 3-5 minutes.
  6. Stir in the chicken, the thyme, and salt and pepper to taste, and warm through.
  7. Serve garnished with parsley or scallions.
  8. Serve over egg noodles, toast, or waffles.

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