Chicken With Béchamel Sauce Recipe

Chicken and béchamel sauce came together for those who like plain and simple tastes. They have become a warm and easily prepared main dish. You can diversify this recipe with a wide variety of additives. Bon Appetit!

Ingredients:

For 4 people

🕐 Preparation: 35 min. 🕐 Cooking: 35 min.


Chicken Breast (Flaked)	500	Grams
Olive Oil (Or Oil)	1	Tbsp
Butter	1	Tbsp
Grain Black Pepper (Freshly Ground)	1	Tsp
Salt	1	Tsp
Thyme	1	Tsp


Flour	2	Tbsp
Milk	2.5	Cup
Butter	3	Tbsp
Olive Oil	1	Tbsp
Kashar (Cheddar) (Grater)	1	Cup
Nutmeg Grated	1	Tsp
Salt	1	Tsp
Black Pepper	1	Tsp

Instructions:

Chop the chicken breasts coarsely. Heat a spoonful of olive oil in a pan with a spoonful of butter and sauté the chickens. When it turns color, flavor it with salt, pepper and thyme and remove the pan from the fire.
For the bechamel sauce, fry the flour in olive oil and butter until it turns pink and foams. Slowly mix the room temperature milk into the flour.
Add 1/2 cup of grated cheddar, salt, black pepper and nutmeg to the thickened bechamel sauce and mix.
Add chicken to bechamel sauce and mix. Set the oven to 180 degrees. Grease a suitable glass baking dish or line with parchment paper.
Transfer the béchamel chickens to the baking dish and straighten them. After baking for ten minutes in the heated oven, pour the remaining half glass of grated cheddar over it. Five minutes before serving, take the baking dish, this time to the grill compartment of the oven, and bake until the cheese melts (1-2 minutes).
Take the baked chicken with bechamel to the table with the baking dish, slice it squarely before the cheddar gets cold and serve it on the hot hot table. Bon Appetit!
Note: You can cook this dish in the same way by mixing 1 jar of ready-made side dish and make an oven chicken with bechamel sauce and vegetables.

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