Chicken in Béchamel Sauce
by Editorial Staff
This appetizing creamy sauce has won the love of millions of gourmets for a reason. I suggest you note a fairly simple, but incredibly delicious recipe for making chicken in Bechamel sauce.
Cook: 1 hour
Servings: 6-8
Ingredients
- Butter – 100 Grams
- Flour – 100 Grams
- Milk – 300 Milliliters
- Chicken Breast – 500 Grams
- Cheese – 200 Grams
- Salt – 1 Pinch
- Pepper – 1 Pinch
Directions
- Let’s start the classic chicken recipe in Bechamel sauce with the sauce. In a small saucepan or saucepan, melt the butter until it burns.
- Add flour to fully melted butter in several stages, stirring thoroughly.
- Slightly fry the flour until golden brown. In the meantime, heat the milk without boiling. Pour it in a thin stream and, stirring properly, bring the sauce to a uniform consistency without lumps.
- While stirring, simmer the sauce over low heat for about 2-3 minutes. It should not boil (so as not to bring the sauce to a boil, you can periodically remove it from the heat). When the creamy sauce is the right consistency, you can remove it.
- Now the recipe for cooking chicken in Bechamel sauce goes to the second stage. Chicken breasts must be washed, dried and sliced. Can be cut into small cubes or long strips. Put the fillet on the bottom of a heat-resistant form (you can grease it a little with oil beforehand). Season with salt and pepper to taste, add chicken spices or dried herbs if desired.
- Grate the cheese on a medium or coarse grater. Salt the sauce to taste if desired and add a pinch of white pepper.
- Pour the sauce over the chicken and sprinkle with cheese on top. If desired, you can put chopped potatoes, zucchini or other vegetables in the mold. Send the mold to the preheated oven and bake for at least 25-30 minutes. Then check the dish for readiness and, if necessary, send it to the oven for a while.
Bon appetit!
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