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(¾ 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)
2large cooked chicken breastschopped into bite sized chunks (about 250g/9oz)
chopped fresh parsley
boiled rice or pasta
Heat 1 ½ tbsp of the oil in a large frying pan/skillet over a medium-high heat.
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.
Heat the remaining 1 ½ 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 onions wedges start to brown slightly. Move the onions around the pan to ensure they don’t burn.
Stir in the 2 tbsp of flour and cook whilst stirring for one minute.
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.
Once all the stock is incorporated, add in 200ml (¾ cup + 1 tbsp) milk and the ½ tsp thyme. Keep stirring and the sauce will thicken as it heats up.
Once thickened, add the 2 level tablespoons of sherry and the ¼ tsp each of salt and pepper. Give it a taste and add a little more seasoning if needed.
Add the cooked chicken and mushrooms and stir. Cook for a couple of minutes to ensure the chicken is hot throughout.
Serve on top of some fluffy white rice and finish with a sprinkling of parsley.
Nutritional Information is per serving, not including serving suggestion of rice.