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.
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.
- Chicken: 200 g
- Button mushrooms: 100 g
- Onion: 1 head
- Vegetable oil: 15 ml
2
Salt, pepper, pour with cream, mix.
- Salt: to taste
- White peppercorns: to taste
- Cream: 250 g
3
Add coarsely chopped parsley and cook until the cream boils.
- Parsley: to taste
4
Sprinkle grated Parmesan on the plate.
- Parmesan (Parmigiano Reggiano): 70 g
