Boil the chicken breast with a little salt, then shred it with your fingers. Set aside.

Heat a splash of oil in a pan and sauté the grated onion. Once softened, add the butter and nutmeg to taste. Add the sifted flour. Stir until you have a mixture that is more liquid than thick and dry.

Add 2 cups of milk and the chicken bouillon cube. Once you have a creamy mixture, add the shredded chicken. Let it cool in the refrigerator until the next day.