Description
Tender and juicy casserole of chicken with Bechamel sauce
Ingredients
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Chicken fillet
800 g
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Green bell pepper
3 piece
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Red sweet pepper
2 piece
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Onion
1 piece
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Broth
150 ml
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Cheese
100 g
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Flour
2 Tbsp
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Parsley
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Spices
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Vegetable oil
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Milk
300 ml
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Butter
50 g
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Flour
1 Tbsp
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Spices
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Nutmeg
Cooking
Cut chicken into pieces, Fry in vegetable oil until Golden brown
Add the flour, cook for 2 minutes, Enter the broth and the chopped parsley Salt and pepper Boil and remove from heat
Chop the pepper and onion rings, Fry in vegetable oil for 10 minutes
For the Bechamel sauce: Put the pan on the fire Put the butter, melt, Add flour, stir Add milk, salt, pepper, nutmeg Constantly stirring the sauce, until the consistency of thick cream
Put on the bottom half of the pepper with the onions put the chicken pieces, remaining pepper Pour the Bechamel sauce Sprinkle with grated cheese
Bake in the oven for about 35 minutes at 180 degrees
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