INGREDIENTS
2 tbsps
butter
2 cups
carrot
1 cup
celery
2 cups
leek
1 serving
salt and pepper
1/2 cup
rice
4 cups
chicken stock
1 tsp
rosemary
1 tsp
thyme
1 tsp
celery seed
2
bay leaves
12 ozs
chicken breasts
1
lemon zest
3 tbsps
lemon juice
1 cup
milk
2 cups
whipping cream
1/4 cup
butter
1/4 cup
flour
1