SgtB's Medium White Sauce for use in just about anything.....

Dear readers.  I posted a picture of the savory chicken and mushroom crepe I made.  Here is the recipe for the filling.

This medium white sauce is so versatile.  It's also used in the SOS recipe.  Just change the stock from chicken to beef.

I use corn starch.  Seems like when I use flour, no matter how long I cook it, I can still taste it.


MEDIUM WHITE SAUCE

1 tbl. corn starch

1 cup milk

2 tbls. butter or margarine

salt and pepper, to taste

1.  Combine the corn starch and milk in a small sauce pan .  Stir til smooth.

2.  Add butter, salt & pepper.  Cook over medium heat until butter has melted.

3.  Boil gently about 1 minute, or til thick, stirring constantly. 

SAVORY CHICKEN AND MUSHROOM FILLING

1 cup baby bellas, sliced
1 chicken thigh, cooked and cubed
2 tbls. evoo or vegetable oil, for sautéing
salt and pepper, to taste

1/8 cup corn starch
1 cup chicken stock
1 cup milk


1.  Heat 2 tbls oil in non-stick pan.
2.  Add mushrooms sprinkle lightly with salt and cook for 5 mins.
3.  Add cooked chicken, stir; Lightly salt and pepper and cook for about 1 to 2 mins.
4.  Cover and remove from heat.
5.  Using the next 3 ingredients, make the white sauce.  Mix the corn starch with the stock, and then add the milk slowly.
6.  Pour some of the sauce over the chicken/mushroom mix and heat through.  Save some to pour over the top.