Chicken Breasts with Bechamel Sauce
Photo: Pub Gallery. Cooking time: 40 minutes You will need: 1. Thawed skinless chicken breasts 2. 100 g fresh champignons3. 1-2 onions4. 1 tablespoon vegetable oil5. 30 g butter6. 2 tablespoons of flour7. 0.5 liters of milk, 8. Salt, white pepper, nutmeg - to taste. Ready: In a thick-walled pan over low heat, melt the butter, add flour, fry in small portions, pour in the milk, stirring continuously. Boil the sauce until thick, without stopping stirring. In another pan in vegetable oil, fry the finely chopped onion until it is transparent. Put the onion in a baking dish, put chicken breast on top of it. In the same oil, fry the finely chopped mushrooms, put them on top of the meat, salt and pepper, add grated nutmeg or favorite spices. Pour the meat with hot sauce and put in an oven preheated to 180 ° C for 20–25 minutes. Serve with fresh vegetables and herbs. Where to try: Pub Gallery
