1 1/2 pounds skinless, boneless chicken

1 1/2 cups milk

1 cup heavy cream

1/4 cup butter or margarine, melted

1/3 cup minced onion

1/8 teaspoon Lowry's seasoned salt

1/8 teaspoon white pepper

pinch nutmeg

1 tablespoon chopped parsley

Roux (see note)

4 English muffins

about 1/2 cup sharp Cheddar cheese

Fresh fruit for garnish






Grill chicken or saute' in a heavy skillet sprayed with non-stick spray just until chicken is cooked through. Set aside

 Combine milk, cream butter, onion, seasoned salt, white pepper, nutmeg and parsley. Cook over low heat. When hot, but not boiling, slowly add enough roux to thicken mixture (about 2 to 4 tablespoons). You have to judge how thick you prefer the sauce, so add roux slowly and give it time to thicken, stirring frequenly.

Cut English muffins in half. Place under broiler just until golden. Top each half with 2 to 3 ounces of chicken that has been cut into strips. Top with sauce and about 2 tablespoons shredded sharp cheddar cheese or to taste. Place under broiler long enough to melt cheese. Garnish plate with fresh fruit and serve immediately.







NOTE                             ROUX


To make and freeze a lot of Roux, melt 1/2 cup butter in a small saucepan. Stir in 1/2 cup flour and cook, while stirring over low heat for 5 minutes to dispel the raw taste of flour.

The roux used in this recipe should not be cooked long enough to color. (If you want a brown roux, continue cooking to a rich nutty brown, but don't let it burn)

To freeze, drop by tablespoonful onto a waxed-paper-lined baking sheet and freeze. Transfer the frozen wafers to a plastic bag and store in the freezer for up to 4 months. To thicken sauce, drop the wafers into simmering sauce until desired thickeness is achieved.