Chicken in White Sauce
An onion, chopped
Some garlic, chopped
Some oil
Some mushrooms, sliced
A little butter
Some flour
Some milk
A glass of vermouth
Heat the oil in a wide pan, then soften the onions and garlic in it. It should be slightly more oily than I would normally have it. Then add the mushrooms and cook, stirring occasionally. These will soak up the oil, so we'll need some butter to have some fat for the white sauce.
Add the chicken, stir, then pour in a glass of vermouth. Let that cook through, and evaporate the alcohol. Add two spoons of flour, stir thoroughly, coating the other ingredients. If that doesn't dry off the pan or coat everything add a bit more. Let that cook, stirring for a minute or so to cook through the flour. Then add the milk a little at a time, stirring so it gets everywhere. First it will be a dry paste, then a thick sauce, then a medium thick. Add just a little more milk to loosen it, then turn down the heat and keep stirring until it is the consistency you like. Season, possibly add a little parsley, then serve.
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