Chicken With Béchamel Sauce. Step-by-step Recipe With Photo

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Chicken With Béchamel Sauce. Step-by-step Recipe With Photo
Chicken With Béchamel Sauce. Step-by-step Recipe With Photo

Video: Chicken With Béchamel Sauce. Step-by-step Recipe With Photo

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Wondering what to cook for the second? Try chicken fillet with béchamel sauce - a delicate and delicate dish. And don't be tempted to oversimplify the recipe by replacing the bechamel with a quick sour cream gravy. Because it is the white French sauce that gives the dish a special, silky and slightly spicy taste. Creamy sauce with a hint of nutmeg goes well with the chicken, and you get the perfect dish: hearty and dietary, simple to perform and, moreover, worthy of a restaurant.

Chicken with Bechamel sauce
Chicken with Bechamel sauce

Yes, making bechamel sauce will take some patience and time, but the result is worth it. You will love the pleasant taste of the white sauce from the first tasting, and you will want to repeat the dish over and over again.

With béchamel sauce, you can make not only chicken breast, but also meat, meatballs, stuffed pasta - both stew in a pan and bake in the oven. Even for children, you can cook meatballs or meat with a tender sauce, only for children's dishes, reduce the amount of spices.

Ingredients for béchamel chicken

  • 2 halves of fillet (about 500 g) chicken breast;
  • 1-2 tbsp sunflower oil;
  • 25 g butter;
  • 30 g flour;
  • 2 cups (i.e. 400 ml) milk
  • salt to taste, about 1 tsp;
  • ¼-½ tsp nutmeg, depending on how intense you want the flavor.
Ingredients for Chicken with Bechamel Sauce
Ingredients for Chicken with Bechamel Sauce

Cooking chicken with béchamel sauce

After rinsing the chicken breast, cut it across into small pieces 1-1.5 cm thick.

Heat the sunflower oil in a pan, spread the chicken breast and fry, stirring occasionally, until the fillet turns white. Then salt (about 2/3 tsp), stir, cover and leave to simmer over low heat. In the meantime, the chicken is stewing, prepare the sauce.

Chop the chicken and fry it
Chop the chicken and fry it

It is better to cook the sauce in a non-stick container with thick walls, such as a cast-iron cauldron. You will also need another saucepan for milk.

We heat the milk so that it becomes very hot, but does not boil. At the same time, we put the cauldron on the smallest fire and put a piece of butter on its bottom. When the butter has melted, pour the flour into the cauldron and stir thoroughly. It turns out a thick mass.

Without removing the cauldron from the tiny light, we begin to add hot milk - little by little, 2 tablespoons each, carefully rubbing each time until smooth so that no lumps remain.

Melt the butter
Melt the butter
Add flour to the heated oil
Add flour to the heated oil
Lightly fry the resulting mass
Lightly fry the resulting mass

So add all the milk to the sauce. It turns out a light, not very thick mass. Stirring constantly, cook the sauce for 10-15 minutes, until thickened. However, do not forget to stir the chicken.

When the sauce begins to gurgle, it's almost done. Salt (the remaining 1/3 teaspoon of salt), add nutmeg (this spice is all the zest of the Bechamel sauce!), Mix, boil with spices for a couple of minutes and turn it off.

Add milk to the base for the béchamel sauce
Add milk to the base for the béchamel sauce
Constantly stirring, bring the sauce to a unique mass
Constantly stirring, bring the sauce to a unique mass
Add nutmeg to the sauce
Add nutmeg to the sauce

Fill the chicken with the sauce, mix well and simmer under a lid over low heat for another five minutes. The fragrant chicken in white sauce is ready.

Pour the sauce over the chicken and cook for another 5 minutes
Pour the sauce over the chicken and cook for another 5 minutes

This is the basic version of the dish. You can add onions to the chicken (chop and fry together), garlic (add chopped at the end of cooking, along with the sauce), bay leaf, black or allspice peas … But this is to your taste, choose additives according to your preferences. Or you don't need to add anything - chicken with béchamel sauce itself turns out to be very tasty.

Chicken with Bechamel sauce
Chicken with Bechamel sauce

An ideal side dish for this dish is boiled rice, mashed potatoes or pasta.

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