Chicken Supreme

I can't tell you how long we've been making chicken supreme. One of our '5 meals 1 chicken' but also it's just a really good way to use up leftover roast chicken. This is probably not the recipe you get if you google 'chicken supreme'.

It's difficult to put quantities on it, beause we just don't measure. Next time we make it, we'll try and measure things to give you an idea.

Ingredients

Butter

Plain flour

Milk

S&P

Dijon mustard (optional)

Cooked chicken

Sweetcorn

Its a basic bechamel. Put a large-ish hunk of butter in a saucepan over a medium heat and allow to melt. When it's melted put a large spoon of plain flour in to make a roux and cook for a few minutes to cook out the flour. Then gradually add the milk, whisking all the time. After you've put in about a cup and a half of milk, stop adding and cook for a little bit more to allow it to thicken. Then just keep cooking and adding milk until it's at the consistency you want.

Season the sauce with salt and pepper, sometimes I'll put in a tsp of dijon mustard too. Add the cooked chicken and some drained tinned sweetcorn, to taste. Not a whole can otherwise it becomes corn supreme!

Really important that you leave it to simmer so that the chicken is hot enough before serving with rice. And tomato ketchup!