Chicken Mornay Over English Muffins - cooking recipe

Ingredients

1 1/2 c. whole milk
1 Tbsp. cornstarch
1 c. cherry tomatoes
12 oz. boneless, skinless cooked chicken breast
4 oz. Gruyere cheese
1/4 tsp. salt
1 tsp. chopped fresh thyme or 1/4 tsp. dried thyme
1 small bunch fresh chives, cut into 1-inch pieces (1/4 c.)
1/8 tsp. ground red pepper
4 English muffins, split and toasted

Preparation

In 10-inch skillet or 3-quart saucepan with wire whisk, mix milk and cornstarch until blended; heat to boiling over high heat, stirring frequently. Reduce heat to medium and cook until sauce thickens slightly, about 1 minute, stirring constantly.