The chicken may be broiled or grilled. Pre-soak the skewers in water for 30 minutes before using to keep them from burning under the broiler or on the grill).

Coat chicken pieces with melted butter and roll lightly with flour. Thread onto skewers, if grilling or broiling, or sauté on the stovetop.

Cook chicken, turning often.

Stir 1 tsp. cornstarch into 1/4 cup half milk/half cream.

Combine 4 tbsp. flour and 4 tbsp. butter; knead together. Melt in skillet and slowly pour in chicken broth or champagne. Stir in half and half and remaining ingredients.

Simmer over very low heat until sauce has thickened to desired consistency.

Serve over chicken.