I’ve been MIA for a while. I’m sure you know how that goes, life just happens! (^_^) All is well though, hope you guys are doing great too. I’ve noticed in my stats lots of people have been browsing the archives — thanks for stopping by!
Today I have another guest post from Shiro, last year she gave us that awesome Pizzafied chicken breast, remember? You can read a little bit more about her from her profile post here. She has another awesome chicken breast dish for us to day.
In her own words …
Thanks Aika for giving me the opportunity to share another recipe on your blog 🙂 I am truly honoured.
I typically make this meal at the end of a busy work day. When I get home from work, I want a good meal but it has to be quick and simple. Chicken is always my number one choice for quick easy meals. My husband loves sauces but not white sauce. So I discovered that if I first fry the chicken in lots of tomatoes, it tones down the creamy taste of white sauce.
Start by cutting up the chicken into bite size pieces, then cook in a pot, no need to add anything at this point, just stir often and let them cook slowly in their own juices.
Cover and let it continue to simmer on low heat
If the tomatoes are already tender you can take the chicken off the fire while you do the white sauce If not, let it continue to cook on very low fire, check on it though, don’t let it dry out and burn. Now to make the white sauce.
Keep stirring till the flour cooks (starts turning colour), then stir in about a cup of milk. Remove the pan from the heat when stirring in the milk
If you leave the sauce on the cooker for too long, it becomes lumpy. When this happens, you can just sieve the sauce or blend, and add to the chicken
If you had taken the chicken off the fire put it back and let it simmer in the white sauce for 3 to 4 minutes
Thank you so much Shiro!
Alright guys, this is a very nice simple recipe, ingredients are easy to get, you probably already have most of them. Try it out this weekend and let us know how you like it (^_^)