Description
The basis of white sauce in this recipe for classic Bechamel sauce, taste which I added pickles, green onions and cheese. Chicken fillet, baked in white sauce in the oven, turns out tender and rich. The sauce is very tasty, it is perfect for many other dishes.
Ingredients
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Chicken fillet
500 g
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Butter
40 g
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Flour
30 g
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Milk
350 ml
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Pickled cucumber
70 g
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Cheese
40 g
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Green onions
1 coup
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Salt
-
Black pepper
Cooking
To prepare the white sauce, I take crunchy cucumbers TM "6 acres."
Make a sauce. In the bucket put the butter. Put the pot on medium heat and melt butter.
In melted butter add flour and quickly stir with a spoon until a thick mass. Keep on heat, stirring, for about a minute, the mass has well seized.
Then start small portions pour the milk. While actively stirring with a whisk, breaking up all lumps. Keep on heat for about 3-5 minutes, constantly in the way. The mixture should be homogeneous.
The density of the sauce should be like condensed milk. The sauce is ready remove from fire.
Was crushed green onions. Cheese Trou on a coarse grater.
Crunchy pickles cut in half lengthwise, then crosswise into half rings.
Add sliced cucumbers, cheese, grated onion to the sauce, mix.
Taste. Initially, I did not add salt, since the salty taste of the sauce will add pickles and cheese (if salty). So I've made the sauce in the filling, then taste and if necessary add seasoning to taste. In this case, added a pinch of salt and black pepper to the sauce.
In refractory form, pour a little sauce. Placed on top of the washed and dried chicken fillet. Pour the remaining sauce on top. Put bake in a preheated 200 degree oven for 40-50 minutes (focus on knowing your oven).
Chicken fillet, baked in white sauce in the oven, ready! Bon appetit!
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