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Categories:Viewed: 58 - Published at: 8 years ago
Ingredients
- 1 1/4 cup milk
- 1 tbsp cornstarch
- 20 grams roquefort
- 1 salt
- 1 flour
- 15 grams unsalted butter
- 2 large chicken breasts
Method
- Cut the chicken in dices, sprinkle some flour on them and fry them, slowly, until ghey are cooked through but not golden.
- Heat the milk with the butter.
- Once is warm add the cornstarch and the salt and stir.
- Do NOT let it boil or go near boiling point.
- When the sauce has a bechamel-like texture add the cheese and keep stiring until melted.
- Pour the sauce over the chicken and eat when it's still hot!
