2 ½ cups cooked chicken, cubed

6 T. butter 

1 cup chopped onion

 2 t. minced garlic

 ¾ cup flour

 5-6 cups chicken broth

 1 T finely chopped fresh tarragon (I used smaller amount dried)

 Dash of Tabasco sauce

 1 ¼ cup heavy cream (or half and half for somewhat lighter version)

 ¼ cup freshly squeezed lemon juice

 1 can artichoke hearts, chopped

 

 In a saucepan, melt butter.  Add onions and garlic and sauté until translucent.  Add flour, mixing well, and cook for 5 minutes.  Slowly add broth to flour mixture, stirring well to achieve a smooth texture.  Add chicken, tarragon, Tabasco, cream, lemon juice, and artichoke hearts.  Remove from heat and serve.  Can be garnished with lemon slices and/or tarragon leaves. 

 

Note:  If I make this ahead, I wait to add the cream until a short time before serving.

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