Modified from Week in a Day by Rachael Ray
3 tbsp. butter
2 tbsp. flour
1/3 cup white wine (I used a Chardonnay)
1 1/2 cups chicken stock (I used bouillon)
salt and pepper
1 pkg frozen mixed vegetables (she used frozen peas and canned pimentos)
1/2 cup half and half (they used heavy cream...I had half and half and it worked great)
3 tsp dried tarragon (they used fresh, 3 tbsp., I used dried)
1 tbsp. Dijon mustard
1 1/2 lbs cooked chicken, diced
white bread for tasting with butter
In a s saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute. Whisk in wine and cook for 1 minute. Whisk in the stock and cook until thick enough to coat the back of a spoon. Season with salt and pepper. Stir in frozen vegetables and half and half and return to the bubble. Mix in a tarragon, Dijon mustards and chicken.
Toast the bread and butter liberally. Ladle chicken over it and serve.