Golden Lemon Chicken

Category: Meals to Satisfy

Servings

Serves 4

Ingredients

1 small farmhouse or white loaf 3oz/75g butter 1 medium onion, cut into rings 2 tablespoonfuls plain flour ¼pt/150ml milk ¼pt/150ml chicken stock 4oz/125g button mush-rooms. halved 2½lb/1.1 kg chicken cooked. meat removed and cut into chunks OR 12oz/375g cooked chicken 4oz/125g sweetcorn kernels juice of ½ lemon 2 tablespoonfuls freshly-chopped parsley Salt and freshly-ground black pepper

Method

Pre-heat oven to 400F/200C/gas 6. Remove crusts from the bread and cut into ½inch/ 1.2cm cubes. Heat 2oz/50g of the butter then stir in the bread cubes to coat. Transfer to a baking tray and cook in preheated oven for 10 minutes or until just beginning to brown and crisp. Melt remaining butter in a saucepan. Add the onion and cook for about 15 minutes or until golden. Stir in flour to make a roux and cook for 1 to 2 minutes. Blend in the milk and stock. bring to the boil. add mushrooms and simmer for 2 minutes. Add the chicken, sweetcorn, lemon juice and parsley. Season to taste and turn into an ovenproof dish. Reduce oven temperature to 350F/180C/gas 4. Pile bread cubes on top of chicken mixture and bake in pre-heated oven for 25 to 30 minutes or until the bread is a deep golden colour and the chicken is heated through. PER SERVING 480 Kcal, fat 19.9g, saturated fat 11g, salt 1.8g, carbohydrate 39.6g, sugar 8.5g, fibre 2.8g