MAKE SAUCE: In a medium large saucepan melt butter, add shallots and garlic and soften.

Add wine and cook until half gone then whisk in flour and cook on low 2 minutes.

Slowly whisk in broth until smooth, add pepper, thyme, lemon, and hot sauce, bring to a low simmer and simmer about 30 minutes.

COOK CHICKEN AND VEGETABLES: In a large skillet heat olive oil. Season chicken with salt and pepper. Saute turning once until cooked trough, remove to a plate.

Add cream and parsley and cook 2 minutes. Taste for salt and pepper. Remove from heat and add cheese. Stir in and set aside.

Add all chopped vegetables to skillet chicken was cooked in and sprinkle lightly with salt and pepper, saute for a couple of minutes.

Add the 2 tablespoons chicken broth, cover and steam vegetables until cooked through about 5-10 minutes. I prefer my vegetables to have a little firmness to I lean towards the low side.

Add reserved sauce to vegetables.

Add chicken, cut into bite sized pieces and heat through.

Serve on pastry shells or any other options for serving. A green salad goes great with this as well.