Ingredients
4 Tbsp Butter
1 Shallot, diced small
1/4 tsp garlic powder
3 Tbsp flour
3 Tbsp fresh thyme
4 cups chicken broth
1/2 cut white wine
1 cup heavy cream
1 cut shredded chicken
salt and pepper to tast
Preparation
Melt butter in a large saucepan over medium-low heat. Add shallot and garlic powder and saute until shallots are clear and soft (2-3 min).
Add flour and thyme and whisk for another 1-2 minutes. Add broth and wine slowly and whisk until combined. Scrape the bottom and corners of the saucepan to be sure that all the flower is combined.
Bring to a gentile boil and allow to simmer for about 10 minutes, string occasionally.
Add chicken, cream, salt and pepper and return to a boil and cook for an additional 5 minutes.
