By Chesney Webb

19th June 2020

Categorised in Quick Food

Total time and servings

  • Serves: 1


  • 2 carrots
  • 1 chicken breast
  • 50g unsalted butter
  • 50g all-purpose flour
  • 300ml double cream
  • 1 stock cube


  1. In a saucepan boil 500ml of water, add in the stock cube before placing the chicken breast in the pan. Continue to boil the chicken for 10 minutes.
  2. Chop the vegetables of your choosing, add into the same saucepan with the chicken breast, continue to boil for a further 5 to 10 minutes ensuring the chicken is cooked through
  3. Drain the saucepan and ingredients using a strainer, ensure the water stock is drained into a separate bowl you will need this later. Take the butter and add to the saucepan melting over a low to medium heat, gradually add in the flour continually stirring the butter mix.
  4. Take the stock water gradually pour into to butter flour mix, keep stirring adding the stock until the mixture becomes a thick paste. Pour a small amount of cream in with the paste mixture to make a smooth sauce.
  5. Add in the chicken and vegetables to the sauce, mix until all the chicken and vegetables are covered by sauce.
  6. Plate up and serve.