Chicken & mushroom sauce
Prep 10 mins, cook time 15 mins.
- 1 small onion, chopped
- Garlic, chopped
- Mushrooms, sliced or quartered
- Dried herbs (pinch of thyme, sage or tarragon to taste)
- Cooked chicken (several pieces per person)
- Chicken stock or stock cube
- 1tbsp plain flour
- Milk (around 400ml)
Fry onion, garlic and mushroom until soft. Crumble in stock cube. Sprinkle flour over the mixture until well coated. Gradually add milk, stirring constantly until it thickens to form a sauce. Add as much milk as you need to reach the desired consistency. Add herbs and chicken and bring to the boil. Reduce heat to a simmer for 5 minutes or until the chicken is piping hot.
Options extras – add bacon, grated cheese, cooked broccoli, a handful of spinach or a teaspoon of mustard.
Serve with pasta or rice for dinner and use any leftovers for lunch.