Chicken fillet with mushrooms and sauce Bechamel

Description

Chicken fillet with mushrooms and Bechamel sauce in cups of spinach. Now when Christmas holidays are approaching, I want to share with you one recipe that I was doing last New year. He is very good in design, in taste and belongs to my favorite group of recipes when we can all be prepared in advance and baked at the last moment. I think it is very important, given the scale of the festivities. Without a doubt, this dish will appear on our Christmas table this year.

Ingredients

Chicken egg

1 piece
Milk

2.5 cup
Flour

1 cup
Spinach

175 g
Salt

1 to taste
Vegetable oil

4 Tbsp
Butter

0.5 Tbsp
Green onions

1 cup
Chicken fillet

350 g
Mushrooms

1 piece
Seasoning

1 to taste
Cheese

0.75 cup
Parsley

5 Tbsp

Cooking

Take the baking tray for muffins. Cover the ramekins with vegetable oil. Of confectionery paper cut into 12 strips with a width of 3-4 cm and Then each strip cut into 3 parts. Get 36 small stripes size 3-4 x 12 cm, Spread over 3 strips in each mold for muffins.

In the bowl of a blender put egg, 1,5 stack. milk, 1 Cup. flour, salt, and spinach. Beat.

From the resulting mass bake pancakes in a small frying pan, diameter 14-15 cm If no suitable pan, you can make the pancakes a little more, and then cut from the pancakes with a diameter of 14 cm In this case and the edge of the pancake will look prettier, without brown rim.

It is about 14-15 pancakes. You can prepare the pancakes in advance, cover them with clingfilm and put in the fridge.

In a frying pan put vegetable oil and butter, add the onions. Fry for 2 minutes, until the onions are soft.

Add chicken fillet and fry it.

Put the seasoning and mushrooms. Stir.

In a minute add the flour and mix well.

Slowly begin to pour the milk in parts, each time stirring and waiting when the sauce will absorb the milk. After I added the last of the milk, allow the sauce to boil and remove from heat.