Chicken and Mushrooms with Béchamel Sauce😍

Hello Everyone 💛

I start writing today's article with the hope that everyone is well.

I wanted to share with you the chicken dish I prepared for my husband and myself for dinner this evening.

Béchamel sauce, one of the basic sauces, may be in the first place among the sauces I use the most. Chicken, red meat and vegetables and pastas all go well with it.

It is also very easy to make. I have an infallible measurement for bechamel sauce. One-to-one butter and flour and a glass of milk is my golden ratio rule.

When there is a less favorite vegetable in our house, I usually combine it with bechamel sauce and put cheese on it and bake it in the oven. This tactic always works.

It was an easy and day-saving dish, and we had it with brown pasta. I had mushrooms in my fridge, so I combined them with chicken for a perfect dish.
If you want to try it, here is the recipe.

Let me list the ingredients for Chicken with Bechamel Sauce;

-400 grams of chicken breast
-2 small onions
-1 clove of garlic
-Red pepper powder
-Black Pepper
-Curry spice

For Bechamel Sauce;

-Black Pepper
-Grated nutmeg

For Topping

-Cheddar cheese


First chop the chicken into small pieces. It is important to chop it small because it allows the flavors to combine more easily. Put the chicken in a heated skillet and roast over high heat. If we cook on low heat, it will cause the chicken to release water. I use high heat to trap the water inside.

Add a spoonful of olive oil to the pan. Cut the onions into small cubes. Chop a piece of garlic and crush it. I prefer to cook it by crushing it because I don't like garlic to come to the teeth.
Add the onion and garlic to the roasted chicken and continue roasting.

Cut the cleaned mushrooms into small pieces with a damp cloth. Since mushrooms have a spongy structure, it is not right to bring them into contact with water too much. Either clean them with a damp cloth or wash them quickly in running water.
Add the mushrooms to the chicken and continue cooking.

Now it's time to flavor it. The secret of a dish's flavor is definitely the right use of spices. If you know which spices to use for which dish, I think there is no chance of that dish being bad.

For this dish, I used curry, black pepper, red chili powder and cumin.
Add the spices and salt, cook a little more and turn off the heat.

For the Bechamel Sauce, roast two spoons of butter and 2 spoons of flour. When the flour is roasted and the smell is released, add 2 glasses of cold milk and stir until it thickens.
Add salt, black pepper and grated nutmeg to the cooked sauce and remove from the stove.

Put the cooked chicken in the baking dish.

Pour the bechamel sauce over the chicken.

And finally put the grated cheese on top.

Bake in a 200 degree oven until the cheese melts and turns golden brown.

Enjoy your meal. :)

All photos and content are my own.
The photos were taken with a Samsung A72 smartphone.
All work is mine unless otherwise stated.

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