INGREDIENTS
24 oz
boneless skin-on chicken breasts
3 tbsp
butter
4 cups
chicken stock
3 tbsp
flour
1 tbsp
garlic
2 tbsp
olive oil
2 tbsp
parsley leaves
1 tsp
pepper
1 tsp
salt
4 servings
Salt & Pepper
1
shallot
1 Dash
sherry vinegar
1 tbsp
smoked paprika
2 tbsp
tarragon leaves