Chicken with Bechamel Sauce

4 servings

20 minutes

Chicken in béchamel sauce is an elegant dish of French cuisine that combines the tenderness of chicken meat with the creamy texture of the sauce. The origins of this recipe trace back to ancient French traditions, where béchamel sauce was considered a foundation of haute cuisine. The combination of mushrooms, cream, and parmesan gives the dish a rich flavor with subtle nutty notes. White pepper and parsley add freshness and delicate spice. It cooks quickly and is perfect for a cozy dinner. The dish is best served hot, complemented by a glass of white wine or a soft baguette to enhance its exquisite taste.

Energy value per serving

• Calories: 290.1
• Proteins: 17.1g
• Fats: 22.1g
• Carbohydrates: 5.9g

Ingredients

• Champignons: 100 g
• Chicken: 200 g
• Cream: 250 g
• Onion: 1 head
• White peppercorns: to taste
• Salt: to taste
• Parmesan cheese: 70 g
• Parsley: to taste
• Vegetable oil: 15 ml

Cooking steps

1. Cut the chicken, mushrooms, and onion, cook covered in oil over high heat until the chicken is no longer white and most of the water evaporates.

   Required ingredients:

   • Chicken: 200 g
   • Champignons: 100 g
   • Onion: 1 head
   • Vegetable oil: 15 ml

2. Salt, pepper, pour with cream, mix.

   Required ingredients:

   • Salt:  to taste
   • White peppercorns:  to taste
   • Cream: 250 g

3. Add coarsely chopped parsley and cook until the cream boils.

   Required ingredients:

   • Parsley:  to taste

4. Sprinkle grated Parmesan on the plate.

   Required ingredients:

   • Parmesan cheese: 70 g