Dunelm of Chicken

• 12 lb cold roast chicken breast
• 14 lb white button mushrooms, thinly sliced
• 2 ounces butter
• 5 fluid ounces reduced-sodium chicken broth
• salt
• fresh ground pepper, to taste
• 12 lemon, juice only
• 4 -5 sprigs tarragon, chopped
• 3 tablespoons double cream
• 8 slices freshly made bread, cut in triangles and fried

1. Cut the chicken into tiny slices approximately 1 inch square.
2. Soften the mushrooms gently in the butter until they are limp.
3. Add the chicken stock, salt, pepper, lemon juice and chopped tarragon and bring to the boil.
4. Boil until the liquid has reduced by half, then add the cream and cook for 4 minutes.
5. Put in the chicken, turn down the heat and let it heat through very thoroughly without boiling as this would dry the meat.
6. Serve at once on a heated plate with the snippets of fried bread placed round the edge of the plate.

cold roast chicken breast, white button mushrooms, butter, chicken broth, salt, fresh ground pepper, lemon, tarragon, double cream, bread

Taken from www.food.com/recipe/dunelm-of-chicken-24694 (may not work)