Composition / ingredients
Step-by-step cooking
Step 1:
Cut the skinless chicken breast in half lengthwise, so that two identical pieces turn out and season with honey, salt, pepper and olive oil. Then fry on the grill for no more than 3-4 minutes, no need to dry the tender fillet (I have an electric one), but you can just grill it in a frying pan.
Step 2:
For the sauce, melt the butter in a frying pan, add flour, mix well (this is how bechamel sauce is made)
Step 3:
Then pour in the cold cream and stir so that there are no lumps. season the sauce to taste with salt. I added a lot of freshly ground black pepper and garlic powder, and you can make a sauce with a milder taste by adding less pepper. You can season it with spices to your taste, for example paprika, thyme, rosemary, coriander, oregano. Warm up the sauce to the desired thickness, if it turns out too thick, then you need to add more cream.
Step 4:
Put the meat on a plate and pour the sauce. Bon appetit:)
Calorie content of the products possible in the composition of the dish
- Buttermilk - 36 kcal/100g
- Cream of 20% fat content - 300 kcal/100g
- Cream of 10% fat content - 120 kcal/100g
- Cream - 300 kcal/100g
- Honey - 400 kcal/100g
- Ground black pepper - 255 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
- Salt - 0 kcal/100g
- Wheat flour - 325 kcal/100g
- Olive oil - 913 kcal/100g
- Chicken breast (fillet) - 113 kcal/100g
- Garlic powder - 331 kcal/100g
