1 block Butter
One half Round Onion, chopped
2 -3 lbs. Chicken Thighs, boneless and skinless and diced
Salt & Pepper to taste
1 cup Chicken Stock
2 cups Heavy Cream
Equal parts of Flour, Milk, Chicken Stock
In a small mixing bowl, combine slurry ingredients (flour, milk and chicken stock). Set aside. In a frying pan, heat butter and onions on medium high heat until onions are limp. Add chicken and stir until chicken is not pink anymore. Season with salt and pepper. Add chicken stock and bring to a boil. Add heavy cream and again bring to a boil. Add slurry until cream get to desired thickness. Pour over buttermilk biscuits and serve.