Ingredients:

  • 250g chicken breast, finely diced
  • 60g unsalted butter
  • 2 cloves fresh garlic, minced
  • 1 tsp fresh thyme, minced
  • 0.5 tsp fresh rosemary, finely minced
  • 0.5 tsp onion powder
  • 40g gluten-free 1-to-1 flour (with xanthan gum)
  • 1 tbsp cornstarch
  • 350ml chicken bone broth
  • 120ml heavy cream
  • 120ml whole milk
  • 0.5 tsp sea salt
  • 0.25 tsp white pepper

Instructions:

  1. Melt 20g of the unsalted butter in your saucepan over medium high heat.
  2. Add the 250g diced chicken breast. Cook 5 minutes until the edges are golden and the meat is opaque. Remove chicken from the pan and set aside.
  3. Add the remaining 40g of butter to the same pan. Once it begins to bubble, whisk in the 40g of gluten-free 1 to-1 flour.
  4. Cook the roux for 2 minutes until it smells slightly nutty and looks like wet sand. Note: This removes the raw flour taste.
  5. Stir in the minced garlic, thyme, rosemary, and onion powder. Sauté for 1 minute until the aroma fills your kitchen.
  6. Slowly pour in the 350ml chicken bone broth, whisking constantly. Add the 120ml whole milk in a steady stream.
  7. Whisk the 1 tbsp cornstarch with a splash of the 120ml heavy cream to create a slurry, then pour it into the pot along with the rest of the cream.
  8. Add the cooked chicken back into the pan. Simmer for 10 minutes until the sauce coats the back of a spoon.
  9. Season with sea salt and white pepper. Taste and adjust if you need more of that herb forward brightness.