Chicken A La King

3 carrots
1/2 an onion
2 stalks of celery
1 lb. Boneless Skinless Chicken Breasts
1/2+ butter or margarine
1/4 flour
2 c. milk
1/2+ blackening seasoning
1/2 t. minced garlic
1 Chicken bouillon cube
salt and pepper to taste

Biscuits (I liked ours with Bisquick drop biscuits.)

Directions:

1. Melt 1/4 of butter in a deep skillet over low heat.
2. Slice carrots, celery, and onion. Add to the skillet as you slice in that order.
3. Raise heat to medium and cook vegetables until tender/crisp. About 10 min.
4. Cut chicken into 1in. pieces while vegetables are cooking.
5. Add to skillet and season with blackening seasoning, salt, pepper, and garlic.
6. Turn stove to medium high, and cook until chicken is cooked through. Add more butter as needed, but don't drown it. Let the chicken brown.
7. Remove chicken and vegetables to a bowl and keep warm. Leave the extra butter and crunchy bits in the pan. This make the rue better!
8. Lower the temperature to medium.
9. Add 2T. of butter if needed to give the pan more liquid.
10. Add the flour and stir and cook with butter 2 min.
11. Pour in the milk and stir with a whisk or wooden spoon. Scrape the sides and bottom of the pan as you stir to get all those little brown bits up. They add a rich flavor to the rue.
12. Add the bouillon cube.
13. Cook and stir rue until it begins to thicken. 5-10 min.
14. Add the chicken and vegetables back in and stir until warmed through.
15. Serve over your favorite biscuits.
16. Bon Appétit!