Roquefort chicken

Directions

1. 1
   Cut the chicken in dices, sprinkle some flour on them and fry them, slowly, until ghey are cooked through but not golden.
2. 2
   Heat the milk with the butter.
3. 3
   Once is warm add the cornstarch and the salt and stir.
4. 4
   Do NOT let it boil or go near boiling point.
5. 5
   When the sauce has a bechamel-like texture add the cheese and keep stiring until melted.
6. 6
   Pour the sauce over the chicken and eat when it's still hot!