Ingredients:
4 chicken breast halves
4 ribs of celery
1 cup chopped carrots (I use about a 1/2 bag of baby carrots chopped)
1 small onion diced
1 cup chicken broth
1 cup heavy cream
2 cloves garlic chopped
2 tablespoons butter
2 tablespoons flour
1 tablespoon thyme
1/2 tablespoon celery seed
the zest of 1 lemon
salt & pepper
package of biscuits
(you can add corn and peas, but we leave those out because we don't like peas and Sean doesn't like corn)
Cook chicken in olive oil in a pan on the stove. Season the chicken with salt and pepper. Meanwhile in olive oil in another pan, saute the celery and onion seasoned with thyme, celery seed, salt and pepper. After a few minutes, push the celery and onion aside and in the empty side of the pan, put the butter and flour until it melts together and forms a roux. Once the roux is boiling together, pour in the chicken broth and cream and stir together and bring to a boil. Add the garlic, chicken and carrots and then the zest of 1 lemon. Put the biscuits in the oven and let the chicken mixture simmer and continue to thicken while the biscuits cook.
I served with a side of asparagus.
It is delicious.
