Facts and Figures
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| Servings |
6 |
| Preparation Time |
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| Cooking Time |
15 minutes |
| Key Nutritional Value |
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Ingredients
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| warm chicken stock |
2 cups (470 ml) |
| sifted flour |
3/4 cup (180 ml) |
| warm milk |
1 cup (235 ml) |
| butter |
1/2 cup (120 ml) |
| wine |
2 Tbsp. (30 ml) |
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Instructions
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Blend flour into melted butter; gradually add milk and chicken stock, stirring constantly.
Cook until thick and smooth. Simmer 5 minutes, adding wine toward end.
Let cook about 15 minutes before pouring over top of chicken.
Please check with your own renal dietitian or healthcare professional that the dish is suitable for you.
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