INGREDIENTS
4 tbsp
Butter
4 tbsp
Flour
1
Medium Onion, Sliced and cut into 2 inch slivers
1/4 lb
Button Mushrooms, sliced
2 tbsp
Dried Italian Herb/Seasoning Mix
4 cups
Chicken Stock
1 cup
Wild Rice
1 cup
Heavy Cream
Several Turns (at least 1 TBS) Fresh Ground Black pepper
Meat from 2 Breast Quarters From a Rotisserie Chicken, diced
2 tbsp
Fresh Herbs (I used Rosemary and Chives) to garnish