INGREDIENTS
3
halves cut into 4-inch pieces 1 pound skinless, boneless chicken breast, skinless boneless
2
Carrots
2
Celery stalks
2
Garlic cloves
1
Onion, medium
2 tbsp
Tarragon, fresh
2 tbsp
Thyme, fresh
3 cups
Chicken stock, unsalted
4 1/2 oz
All-purpose flour
1 tsp
Baking powder
1/2 tsp
Black pepper, freshly ground
1/4 tsp
Kosher salt
1 tbsp
Olive oil
1/2 cup
2% reduced-fat milk, reduced-fat
2 tbsp
Butter