Chicken Strips with Mushrooms in Bechamel Sauce - Recipe
Enjoy an easy recipe for these exquisite Chicken Strips with Mushrooms in Bechamel Sauce. Creamy and earthy, this delicious meal is great when served with a side of steamed rice or mashed potatoes.
- Level: Easy
- Preparation time: 10 minutes
- Total time: 25 minutes
- Yield: 4 servings
Bechamel Sauce8 oz (see recipe ↪)
Prepare the Bechamel Sauce:
Instructions on how to prepare the Bechamel Sauce can be found at the following link: Bechamel Sauce ↪. Use about 1/3 of the described quantities.
In a pot melt 2 1/2 tablespoons of butter in 7/8 cups of milk. Bring to boil at low heat and add about 1 1/2 tablespoons of flour, stirring well to avoid lumps.
Adjust with salt and pepper, add grated nutmeg as desired. Add either milk or flour to reach the desired consistency. The bechamel sauce is now ready to be used for the sauce.
Cooking the Chicken with Mushrooms in Bechamel Sauce:
Before starting, cut the chicken breast in strips. Wash, clean and slice the mushrooms. Wash and finely slice the onion.
In a large skillet, saute the onions in the melted butter on medium-high flame until lightly brown.
Add the chicken breast strips in the skillet and cook on high flame until well seared.
At this point add the sliced mushrooms and saute, stirring frequently, for about 5 minutes. Add some water if necessary.
Lower the heat, add the bechamel sauce. Mix well, adjust of salt and white peppercorns and cover. Cook on low flame for additional 5 minutes until the chicken is completely and thoroughly cooked.
When ready, remove from heat and serve with a side of steamed rice or mashed potatoes. Garnish with some whole fresh Italian parsley if desired.
White or Crimini mushrooms are great for this recipe. You can add more flavor to this yummy chicken dish by adding some dried Porcini or Chanterelle mushrooms to the milk when preparing the Becahamel sauce.
Other Eggless ideas:
More Recipes using Chicken Breasts:
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