1 whole chicken breast
1 (13 3/4 oz.) can chicken broth
2 c. water
6 peppercorns
1/4 tsp. crushed saffron
2 carrots, chopped
4 scallions, thinly sliced
4 tbsp. butter
5 tbsp. flour
1 c. light cream
1 c. peas
2 tbsp. minced parsley

In 3-quart saucepan, bring broth, water, peppercorns, and saffron to a simmer over medium heat. Add chicken, carrots, and scallions. Simmer for 15 minutes or until chicken is just cooked. Remove chicken and vegetables with a slotted spoon. Cut chicken into bite size pieces. Over high heat, reduce the liquid to 2 cups, strain and reserve.

In the same saucepan, heat butter over medium heat. Stir in flour and cook, stirring, 2 minutes. Gradually whisk in strained liquid and cream. Bring to a boil, stirring; reduce heat and simmer 2 minutes until thickened and smooth. Stir in chicken and vegetables and simmer 2 minutes to heat through. Season with salt and pepper to taste. Sprinkle with parsley and serve over biscuits.