Today I had a bit of a dinner dilemma i.e. what to cook? I had forgotten to take anything out of the freezer (as usual!) but had half a roast chicken (left from the kids sandwiches) in the fridge and didn’t think it would be enough for the four of us to have with potatoes, so I was stuck.
I was talking to my Mother-In-Law yesterday about white sauce for lasagne, that I’d never made it before and that I really wanted to learn how to since when I made lasagne I always used a jar of white sauce that we weren’t really keen on. So she told me how to make it myself from scratch. So then I got thinking about Chicken and Mushroom sauce that we have often had with vol-au-vents as a starter in restaurants and wondered if I’d be able to make it myself.
So out came the saucepan and a few ingredients and this is what happened:
- 25g Plain Flour
- 25g Margarine
- 250ml-500ml Milk (Not sure exactly how much I added in the end, depends on how thick you want the sauce!)
- 1 Onion
- 250g Mushrooms
- Cooked Chicken (I used a little more than 1 chicken breast)
- Knorr Chicken Stock Pot
- 25ml Cream
- Melt margarine in a saucepan over a moderate heat
- Stir in the flour until smooth and cook for a couple of minutes
- Gradually, add the milk stirring continuously (to avoid lumps!)and bring to the boil
- Add the chicken stock pot, cream, chicken, mushrooms and onion
- Stir well and leave to simmer for 10 minutes
We served the sauce above with boiled rice and it was delicious. Unfortunately there are no photographs but the next time I make it, I will take pics as I go along and add them on here.