Ingredients

6 tablespoons Extra-virgin olive oil
4 Large boneless, skinless chicken breasts, cut into 1-inch cubes
Salt and pepper
3 tablespoons Butter
4 Fresh sage leaves
8 Large button mushrooms, quartered
1 Large carrot, peeled, halved lengthwise, and sliced into 1/8-inch thick half moons
12 Pearl onions, peeled and blanched for two minutes
8 Brussels sprouts, trimmed, quartered, and blanched for 4 minutes
1 cup Cauliflower, cut into florets
1 Celery stalk, cut into 1/8-inch thick pieces
1/2 cup Flour
1 1/2 quarts Chicken stock
8 ounces (1 cup) milk

Description

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