Wondering what to cook for the second? Try chicken fillet with bechamel sauce - an elegant and delicate dish. And do not be tempted to simplify the recipe by replacing the bechamel with sour cream gravy in haste. Because it is white French sauce that gives the dish a special, silky and slightly spicy taste. Creamy sauce with a hint of nutmeg fits perfectly with the chicken, and you get the perfect dish: hearty and dietary, simple to execute and, moreover, worthy of a restaurant.
Yes, preparing bechamel sauce will require some patience and time, but the result is worth it. You will love the pleasant taste of white sauce from the first tasting, and you will want to repeat the dish again and again.
With bechamel 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 gentle sauce, only for children's dishes reduce the number of spices.
Ingredients for Chicken with Bechamel Sauce
- 2 halves of fillet (approximately 500 g) of chicken breast;
- 1-2 tbsp sunflower oil;
- 25 g butter;
- 30 g of flour;
- 2 cups (i.e. 400 ml) of milk;
- salt to taste, about 1 tsp;
- ¼-½ tsp nutmeg, depending on how intense the taste you want to get.
The method of cooking chicken with bechamel sauce
After rinsing the chicken breast, cut it across into small pieces 1-1.5 cm thick.
After heating the sunflower oil in a pan, spread the chicken breast and fry, stirring, until the fillet turns white. Then salt (about 2/3 tsp), mix, cover and leave to simmer over low heat. In the meantime, chicken stew, prepare the sauce.
Cooking the sauce is best in non-stick dishes 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 oil on its bottom. When the butter has melted, pour the flour into a bowl and stir thoroughly. It turns out a thick mass.
Without removing the cauldrons from the tiny twinkle, we begin to add hot milk - little by little, 2 tablespoons each time, thoroughly rubbing until smooth so that there are no lumps left.
So we introduce all the milk into the sauce. It turns out a light, not very thick mass. Constantly stirring, cook the sauce for 10-15 minutes, until thickened. However, do not forget to stir the chicken.
When the sauce begins to gurgle, it is almost ready. Salt (the remaining 1/3 teaspoon of salt), add nutmeg (in this spice - the whole highlight of Bechamel sauce!), Mix, boil with spices for another couple of minutes and turn it off.
Pour chicken over the sauce, mix well and simmer under the lid over low heat for another five minutes. Fragrant chicken in white sauce is ready.
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 sweet peas ... But this is for your taste, choose additives according to your preferences. And you can not add anything - chicken with bechamel sauce in itself turns out to be very tasty.
The perfect side dish for this dish is boiled rice, mashed potatoes or pasta.