Creamy Chicken and Vegetable Saute

Ingredients

• 1.5 cups Cooked Chicken (Cooked and diced)
• 2 tablespoons Butter
• 0.5 medium Carrot (Diced)
• 0.25 medium Onion (Diced)
• 2 tablespoons All-Purpose Flour
• 1 cup Chicken Stock
• 0.25 teaspoon Salt (To taste)
• 0.125 teaspoon Black Pepper (To taste)
• 0.25 cup Heavy Cream (Optional, for extra creaminess)

Instructions

1. 1Dice the cooked chicken into small, bite-sized pieces. Dice the carrot and onion into small cubes.
2. 2In a medium saucepan, melt the butter over medium heat. Add the diced carrot and onion and sauté until softened, about 5 minutes.
3. 3Sprinkle the flour over the sautéed vegetables and stir constantly for 1 minute to cook the flour and create a roux.
4. 4Gradually pour in the chicken stock, stirring constantly to prevent lumps from forming. Bring to a simmer.
5. 5Reduce heat to low and simmer for 10 minutes, or until the sauce has thickened slightly, stirring occasionally.
6. 6Add the diced chicken to the sauce and stir to combine. Season with salt and pepper to taste. If desired, stir in heavy cream for a richer sauce.
7. 7Serve hot over rice, noodles, or toast.