Creamed Chicken on Toast
Diced cooked chicken warmed through in a white sauce sharpened with celery salt, spooned over toast. Fifteen minutes from cold roast chicken to lunch.
Ingredients
- cooked chicken, diced — 300 g
- butter — 2 tbsp
- all-purpose flour — 2 tbsp
- milk — 240 ml
- celery salt — 0.125 tsp
- salt — 0.5 tsp
- bread for toast — 4 slices
Instructions
- Heat the milk in a small pan until it steams.
- Melt the butter in another pan, stir in the flour and salt and cook for a minute without letting it colour.
- Pour the hot milk in slowly, whisking, and simmer until the sauce thickens enough to coat a spoon.
- Stir in the celery salt.
- Add the diced chicken and heat it through gently — do not let the sauce boil hard or the meat will toughen.
- Toast the bread, spoon the chicken over and serve at once.