Chicken Cream Sauce
Composition / ingredients
6
servings:
Cooking method
Melt butter in a saucepan, add flour to it and fry everything together. Let the flour change color slightly.
Gradually pour in the milk, reduce the heat to a minimum and cook until the milk boils and the sauce thickens. Add spices to taste, then - chicken and herbs, simmer it all for 10 minutes under the lid.
An important nuance is that the chicken needs to be pre-marinated in your favorite sauce and fried in a frying pan, so it will be juicier. You can also pass the chicken meat through a meat grinder (already fried) or grind it in a blender so that the sauce becomes homogeneous.
Caloric content of the products possible in the composition of the dish
- Whole cow's milk - 68 kcal/100g
- Milk 3.5% fat content - 64 kcal/100g
- Milk 3.2% fat content - 60 kcal/100g
- Milk 1.5% fat content - 47 kcal/100g
- Concentrated milk 7.5% fat content - 140 kcal/100g
- Milk 2.5% fat content - 54 kcal/100g
- Whole durum wheat flour fortified - 333 kcal/100g
- Whole durum wheat flour universal - 364 kcal/100g
- Flour krupchatka - 348 kcal/100g
- Flour - 325 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Spices dry - 240 kcal/100g
- Fresh frozen soup greens in a package - 41 kcal/100g
- Greenery - 41 kcal/100g
- Chicken breast (fillet) - 113 kcal/100g
