Ingredients
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1 cup chicken stock
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1/2 cup onion, diced
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1/2 cup celery, diced very small
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1/2 tablespoon garlic, chopped
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2 tablespoons butter
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salt
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pepper
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1/4 cup rosemary (or a combination of all three) or 1/4 cup parsley, chopped (or a combination of all three)
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1 cup chicken, cooked and cubed
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2 tablespoons heavy cream
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1 cup potato, cubed
Instructions
- Cook the potatoes in the chicken stock for about 7 to 10 minutes, just until tender.
- In a medium skillet over medium heat, melt the butter. Saute the onions, celery, and garlic. Add salt and pepper to taste. Add the fresh herbs, potatoes, and chicken.
- Finish with the heavy cream. Stir until it is mixed well. Serve over pastry cups, cornbread waffles, or with a fried egg on top. Enjoy!