1/2 red pepper and 1/2 yellow pepper, deseeded and halved
6 oz (175 g) mangetout
3 tbsp (1 1/2 oz) 40 g butter
1/3 cup (1 1/2 oz) 40 g plain flour (All purpose)
1 1/4 cup (1/2 pint) 300 ml rich chicken stock
1 1/4 cup (1/2 pint) 300 ml milk
2 tbsp lemon juice
1 oz (25 g) cheese, grated
pinch dried rosemary
salt and freshly ground black pepper
1 lb (450 g) cooked chicken meat, cut in strips
1-2 tbsp chopped fresh parsley
6 oz (175 g) mangetout
3 tbsp (1 1/2 oz) 40 g butter
1/3 cup (1 1/2 oz) 40 g plain flour (All purpose)
1 1/4 cup (1/2 pint) 300 ml rich chicken stock
1 1/4 cup (1/2 pint) 300 ml milk
2 tbsp lemon juice
1 oz (25 g) cheese, grated
pinch dried rosemary
salt and freshly ground black pepper
1 lb (450 g) cooked chicken meat, cut in strips
1-2 tbsp chopped fresh parsley
method
1. Place the pepper halves under the grill until the skins are charred and start to blister, then remove the skins and cut the peppers into strips.
2. Blanche the mangetout in boiling salted water for about 3 minutes, then drain.
3. Melt the butter in a pan and stir in the flour.
4. Cook gently, stirring, for a few minutes and then gradually add the chicken stock and milk, stirring well to avoid lumps.
5. Bring the sauce to the boil, then simmer for about 3 minutes.
6. Add the lemon juice, cheese and rosemary, and season to taste.
7. Add the chicken, peppers and mangetout and simmer gently for a few minutes to heat through.
8. Serve on a bed of rice and sprinkle with parsley.
2. Blanche the mangetout in boiling salted water for about 3 minutes, then drain.
3. Melt the butter in a pan and stir in the flour.
4. Cook gently, stirring, for a few minutes and then gradually add the chicken stock and milk, stirring well to avoid lumps.
5. Bring the sauce to the boil, then simmer for about 3 minutes.
6. Add the lemon juice, cheese and rosemary, and season to taste.
7. Add the chicken, peppers and mangetout and simmer gently for a few minutes to heat through.
8. Serve on a bed of rice and sprinkle with parsley.
serving amount
serves 4
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