2 shallots, finely minced
1 teaspoon fresh thyme leaves
4 tablespoons of pasture-raised butter
4 tablespoons of sprouted flour
4-6 heaping tablespoons of pasture-raised creme fraiche or sour cream
several shakes of organic Worcestershire sauce
Saute shallots & thyme in butter until fragrant. Sprinkle flour into butter mixture and whisk quickly until blended. Add creme fraiche or sour cream immediately and continue to whisk until creamy. Season with Worcestershire sauce to taste, add chicken and gently heat through. Serve over warm biscuits with plenty of butter.