1 tbsp. butter
2 tbsp. flour
5 c. chicken broth
1 tsp. lemon rind, grated
1 c. chicken, cooked & cubed
2 tbsp. fresh mint, minced
2 tbsp. lemon juice

In a heavy saucepan, melt butter over medium heat. Blend in flour and cook, stirring, for 4 minutes. Slowly whisk in chicken broth. Add lemon rind and juice. Heat, stirring constantly, just to the boiling point, about 5 minutes. Adjust heat to simmer and cook, stirring occasionally, for 5 minutes more. Add chicken and cook 1 minute over low heat. Stir in mint. Serves 4.