Roquefort chicken

1. 1

   Cut the chicken in dices, sprinkle some flour on them and fry them, slowly, until ghey are cooked through but not golden.

2. 2

   Heat the milk with the butter.

3. 3

   Once is warm add the cornstarch and the salt and stir.

4. 4

   Do NOT let it boil or go near boiling point.

5. 5

   When the sauce has a bechamel-like texture add the cheese and keep stiring until melted.

6. 6

   Pour the sauce over the chicken and eat when it's still hot!

No additional tips available.