Chicken with vegetable&bechamel sauce Recipe

Saturday, November 12, 2011

Another delicious recipe; all my family loved it. Hope you like too.


2 pieces chicken breasts, cut in cubes
2 tb sp butter
1 small onion, cut in cubes
300 gr garniture (boiled: green pea, potato, carrot)
1/2 cup walnuts, crumbled

Bechamel Sauce

1 tb sp butter
2 tb sp flour
200 ml milk
1 egg
1 tb sp lemon juice


1 cup grated cheese

Saute the onion with butter for about a minute. Add the chicken pieces, salt and pepper, saute until the colour of chickens turn to white. Add the garniture vegs, cook for a few minutes. Pour the 1/2 gl hot water. Put the lid on and cook almost all the water evaporates. Turn the heat off.

Meanwhile, in a small pot, saute the flour with butter for a few minutes. Slowly pour the milk in it while stirring constantly. Add the egg, lemon juice, salt and pepper, mix and cook for a few minutes more.

Mix the chicken-vegetable mixture with the white sauce and arrange them in the medium sized oven proof dish. Sprinkle the walnuts all over them and shredded cheese on top.

Preheat the oven to 200 and bake until the colour of the top turns light golden.

Bon Appétit.


Margaret Murphy Tripp said...

Looks delicious!

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