Yield: 12 servings 4 oz. salted butter or margarine 8 oz. white onions, diced 1⁄2” 8 oz. red onions, diced 1⁄2” 8 oz. yellow onions, diced 1⁄2” 10 oz. carrots, peeled, sliced in 1⁄2” rounds 8 oz. mushrooms, quartered 10 oz. celery, sliced 1⁄2” 6 oz. red bell peppers, diced 1⁄2” 2 lbs. boneless chicken meat, diced 1” 3⁄4 cup flour 4 oz. microbrew wheat beer 12 oz. cream 16 oz. chicken broth 1⁄2 oz. chicken base 2 Tbsps. fresh thyme, minced 1⁄4 cup Italian parsley, minced 3⁄4 cup fresh basil, ...

Register to view this Article

Why Register for FREE?

 

Registering for Premium Content on Food Management will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick. 

Already registered? here.