1 lb. chicken breast
1 onion chopped
1 clove garlic
1/2 tsp. salt
1/4 tsp. black pepper
1 1/2 cups water
4 TBSP butter
4 TBSP flour
1 cup evaporated milk
1 cup chicken stock from simmered chicken
1/2 cup finely diced sweet peppers or pimentos
2 TBSP finely chopped chive
salt and white pepper to taste
parsley for garnishing
Method:
1. Place chicken, onion, garlic, salt and pepper in a pot with 1 1/2 cups water; simmer until tender.
2. Strain liquid and reserve one cup (chicken stock)
3. In a heavy saucepan melt butter, add flour slowly blending until smooth
4. Remove pan from heat; add milk and stock slowly, stirring continuously to avoid lumps
5. Return to low heat; add chicken, sweet pepper, chive, salt and pepper to taste.
6. Cook for a few more minutes until sauce is thickened.
Serve on toast, baking powder biscuits, pasta, potatoes. (We ate it with rice)
** Recipe from The Multi-Cultural Cuisine of Trinidad & Tobago & The Caribbean Updated & Revised Edition: Naparima Girls' High School Cookbook Page 65
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