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Chicken in bechamel sauce

Chicken in Béchamel Sauce

Very tender, juicy chicken fillet in a creamy sauce! This "chicken fillet in béchamel sauce" recipe comes from French cuisine. This simple but very tasty creamy sauce, made with butter, milk, and flour, lets you create delicious dishes without much effort or extra time. It will add variety to your everyday lunch or dinner menu and works as a hot main dish on a holiday table.

Snezhana

Recipe author

Composition / ingredients

Servings:

Chicken fillet

300

Butter

100

Wheat flour

100

Onion

Milk

Hard cheese

100

Salt

Ground black pepper

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 34 % 12 g

Fats 37 % 13 g

Carbohydrates 29 % 10 g

208 kcal

GI: 30 / 0 / 70

Cooking method

Cooking time: 45 min

Step 1:

Gather the ingredients for the dish from the list. Rinse the chicken fillet thoroughly under running water, pat it dry with paper towels, and cut it into small cubes or strips, whichever you prefer.
Step 2:

Peel the onion and cut it into small cubes.
Step 3:

Grease a baking dish with butter or vegetable oil. Spread the chicken fillet out evenly across the dish. Salt and pepper the chicken to taste. For extra aroma and flavor, you can sprinkle the diced onion over the top.
Step 4:

Make the béchamel sauce. Put the butter, cut into pieces, into a saucepan or deep skillet. Turn on the heat. Melt the butter completely over medium heat, stirring constantly with a spatula so it doesn't scorch on the bottom.
Step 5:

Then add the flour in batches, stirring it well into the butter each time so it doesn't form lumps. Let the flour brown a little and take on a golden color. Pour the milk into the saucepan in a thin stream, stirring the mixture with your other hand at the same time.
Step 6:

Cook the sauce down over low heat so it thickens a little; don't let it boil, or it will reduce too much. Take the sauce off the heat and let it cool a bit.
Step 7:

Pour the béchamel sauce over the chicken fillet in the dish so it almost completely covers the meat.
Step 8:

Grate the hard cheese on a medium grater and sprinkle it over the chicken fillet in the baking dish. Cover the dish tightly with foil. Preheat the oven to 350°F (180°C). Bake the chicken under the foil for about 20 minutes. Then remove the foil and return the dish to the oven for another 10 minutes, so the cheese on top melts and the dish develops a nice golden crust.
Step 9:

The chicken in béchamel sauce is ready. Serve it, with fresh vegetables and herbs, a side dish, or fresh bread if you like. Enjoy!