Cream Sauce: 3 tablespoons of butter 2 tablespoons of flour 1 cup of milk Chicken: 1/4 cup of chicken broth 8 mushrooms, sliced 2 cups of chopped or diced cooked chicken 1/2 cup of cooked peas or corn Bread Squares: 5 thick slices of white bread 1 cup of safflower oil 1 tablespoon of butter 1 tablespoon of chopped parsley
To make cream sauce, melt the butter in saucepan, Whisk in flour. Gradually whisk in milk, when smooth, bring to a boil, stirring constantly. Boil for 3 minutes, then cool slightly. Heat broth in separate saucepan. Add mushrooms and cook for 3 - 4 minutes. Add chicken and cooked peas or corn. Add chicken mixture to cream sauce, season well and heat thoroughly. Keep warm while preparing bread squares. Remove crusts from bread slices. with small cookie cutter from bread slices. With small cookie cutter, cut 4 crescent shaped pieces from fifth slice. Heat oil and 1 tablespoon of butter in frying pan. When foaming, fry bread slices until golden brown on both sides. Also fry 4 small crescents. Drain on paper towels. To serve, arrange fried squares on serving dish. Spoon hot chicken mixture onto squares and garnish with crescents and chopped parsley. Serves 4
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