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1
In a large saucepan over medium heat, melt 1/4 cup of the butter, and saute the shallots until softened, about 4 to 5 minutes.
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2
Sprinkle in the flour, and cook, stirring with a wooden spoon for 2 minutes.
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3
Whisk in the sherry and broth and bring to a boil while stirring.
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4
Add the parsley and thyme sprigs, lower the heat to maintain a gentle simmer.
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5
Cook the sauce for 30 minutes, stirring frequently.
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6
Meanwhile, heat the remaining butter in a large skillet over medium-high heat, saute the mushrooms until golden brown, about 5 minutes.
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7
Season with salt and pepper.
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8
Strain the sauce into mushrooms and season with the salt, pepper, cayenne, and nutmeg.
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9
Whisk in the creme fraiche.
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10
Add the minced parsley, chicken, and chives to the sauce, and bring to a simmer.
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11
Adjust seasoning with salt and pepper.
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12
Serve immediately over noodles, toast points, split baking powder biscuits or wrapped in crepes.
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13
Put the parsley, thyme, onion, carrot, celery, and chicken breasts in a medium saucepan.
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14
Cover with the broth, and bring just to a boil.
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15
Lower the heat to very low and cover.
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16
Poach the chicken for 20 minutes or until firm to the touch.
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17
Remove the pan from the heat, uncover, and cool the chicken in the liquid for 30 minutes.
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18
Transfer the chicken to a cutting board and reserve the liquid.
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19
Bone and skin the chicken and cut the meat into cubes.
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20
Discard the bones and skin.
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21
Strain the broth and store, covered, in the refrigerator for 3 days or freeze for later use.
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22
Remove any fat from the surface of the broth before using.
