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2lbs. boneless, skinless chicken breasts
1 large white onion, diced
1/2 bunch celery, diced
3 large carrots, diced
1/2 cup dry white wine
4 tablespoons whole butter
2 gallons rich chicken stock
1 lemon, juiced
1 cup fresh rosemary, chopped
Salt and fresh cracked black pepper to taste
Brown the chicken breasts in 4 tablespoons whole butter. Add onion, celery and carrots to pot. Sauté mixture until the carrots start to soften. Deglaze the stock pot with dry white wine. Remove chicken when cooked through and shred it with two forks. Return the shredded chicken to the stock pot and add chicken stock. Simmer for about 30 minutes then add lemon juice. Remove from heat and add rosemary. Add salt and fresh cracked black pepper to taste.
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