Melt the Butter in a medium sized saucepan. Coarsly chop the onion and add to the pan, cooking for 10 minutes on low to medium heat.
Chop the mushrooms into quarters, and add them to the pan and cook for a further 10-15 minutes.
When done, remove onions and mushrooms from pan- and put them in a bowl on the side- but leave the veg juices/butter in the pan.
Cut chicken into bitesize pieces and add to the pan with tsp of salt.
Cook on medium heat without browning, stir at first to stop chicken pieces sticking together. Cook for 15 minutes.
Turn the heat off and add 2 tbsp of flour. Add a tiny bit of the milk and stir it around to soak into the flour. Gradually add the rest of the milk, stirring well as you go to avoid lumps.
Turn heat on high and stir gently until thickened and boiling.
Add the onion and mushrooms back into the pan and mix it all together.
Serve with rice
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