3 tablespoons butter, plus more softened for the toast
2 tablespoons all-purpose flour
1/3 cup dry white wine
1 1/2 cups chicken stock, recipe follows
Kosher salt and freshly ground white or black pepper
3/4 cup baby frozen peas
1/2 cup heavy cream
One 4-ounce jar chopped pimientos, drained
2 to 3 tablespoons chopped fresh tarragon
1 rounded tablespoon Dijon mustard
Freshly grated nutmeg
1 1/3 to 1 1/2 pounds shredded Poached Chicken Breasts, recipe follows
4 slices (1 1/2 inches thick) good-quality white bread
6 bone-in, skin-on chicken breast halves (or 3 full breasts)
4 cloves garlic, smashed
2 to 3 celery stalks, quartered
1 bay leaf
1 carrot, quartered
1 lemon, sliced
1 onion, quartered
Herb bundle of fresh parsley, rosemary, sage and thyme tied with kitchen string
The creamed chicken can be covered and refrigerated for a make-ahead meal. Reheat over medium heat, partially covered.
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