My mother makes this sauce in the microwave. The only time I tried on my own I burnt it and had to spend a good long time scrubbing that bowl. Still, this is a easy, fast recipe and makes for a good filling meal.
2 tbs butter
2 tbs flour (I use whole grain flour but regular flour works great)
2 cups milk
2 chicken breast
Vol au Vent puff pastry shells
1 Peas and Carrot can
Cayenne pepper, nutmeg, salt, pepper
1. Put your eggs in a small pot with cold water. Cover and set to medium high heat and bring the water to a boil. Reduce the heat to low and time 5 minutes. Then remove the pot from the heat.
2. Cut the chicken breast in small cubes. Add salt and pepper. Cook in a pan until colored on all sides. Don’t worry if it’s not fully cooked, it will finish cooking in the sauce. Set aside.
3. In a large pot melt the butter and add the flour. If you have some fat/cooking juice in your pan with the chicken drip them into the flour at this stage so your sauce won’t split. Cook the flour until it becomes fragrant. If using white flour, it will not turn as dark as mine did. Add a bit of milk and gather into a ball.
4. Add a little bit of milk at the time, making sure each addition is absorbed before adding more.
5. Once all the milk has been mixed in, add the drained content of the can and the chicken. Peel and slices the boiled eggs then add to the sauce. Taste and adjust seasonning (I tend to add a bit of cayenne pepper, some fresh grated nutmeg, lots of black pepper and a bit of salt at this point). Bring to a boil so the sauce thickens.
6. Put the pastry shells in the oven at broil to warm them (about 1 minute, but keep an eye on them). Ladle the sauce over the shells.