12baby chestnut mushroomssliced in half (you can swap for button mushrooms, or 5-6 regular-sized sliced mushrooms)
1large onionpeeled and sliced
2tbspplain (all-purpose) flour
280ml(1 cup + 3 tbsp) hot chicken stockhot water and a couple of stock cubes is fine
200ml(3/4 cup + 1 tbsp) semi-skimmed or full-fat milk
½tspdried thymeor a tsp of fresh thyme leaves
2tbspdry sherry*carefully measured (too much will make the sauce taste of sherry)
¼tspsalt
¼tspblack pepper
2large cooked chicken breastschopped into bite sized chunks (about 250g/9oz)
To Serve:
chopped fresh parsley
boiled rice or pasta
Instructions
Heat 1 1/2 tbsp of the oil in a large frying pan/skillet over a medium-high heat.
3 tbsp olive oil
Add the chopped mushrooms and cook for about 3-4 minutes until the mushrooms are golden brown. Scoop out of the pan, and put in a bowl.
12 baby chestnut mushrooms
Heat the remaining 1 1/2 tbsp of oil in the pan and add the onion. Fry for 5-6 minutes on a medium-high heat until the edges of the onion wedges start to brown slightly. Move the onions around the pan to ensure they don’t burn.
1 large onion
Stir in the flour and cook whilst stirring for one minute.
2 tbsp plain (all-purpose) flour
Add in a splash of the hot stock and mix into the onion/flour with a whisk. It should form a thick paste. Add the rest of the stock a large splash at a time, keep stirring with the whisk to ensure your sauce doesn’t go lumpy.
280 ml (1 cup + 3 tbsp) hot chicken stock
Once all the stock is incorporated, add in the milk and the thyme. Keep stirring and the sauce will thicken as it heats up.
200 ml (3/4 cup + 1 tbsp) semi-skimmed or full-fat milk, ½ tsp dried thyme
Once thickened, add the sherry, salt, and pepper. Give it a taste and add a little more seasoning if needed.