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Chicken Bechamel

  • Category: Main Dish, Poultry
  • Submitted By: Isaac Owsley
  • Town/State: Sonora, CA
  • Serves: 6
  • Preparation Time: 10 minutes
  • Total Cooking time: 40 minutes

This is a very quick, easy and extremely delicious recipe to prepare for a family dinner or short notice dinner guests. With a simple list of ingredients that just about anyone has on hand in the refrigerator or spice cabinet, béchamel is a wonderful cream sauce that can be used as the basis for many different uses ranging from humble Southern country gravy to the famed Greek moussaka . This particular béchamel is enhanced by the addition of hearty brown mustard and mushrooms, which gives a very smooth and mellow spiciness to the finished dish.

AmountMeasureIngredients
3lbsBoneless, skinless chicken breasts (about 6)
4cupsmilk
1/4cupbutter or margarine
1/4cupflour
1 1/2cupssour cream
1TablespoonSpicy Brown mustard (such as Grey Poupon spicy brown)
2cupsMushrooms, sliced
1/4teaspoonblack pepper
  Salt to taste

To prepare:

Scald the milk by heating slowly over a medium heat. Let the milk cool slightly and prepare a roux by melting the butter in a small saucepan. Add in the flour and cook 1-2 minutes, adding oil or flour as needed to make a thick but loose paste. Next whisk in the scalded milk and mustard and thicken by bringing just to a simmer. Next, stir in the sour cream and season the béchamel with the salt and pepper then stir in the mushrooms. Place the chicken breasts in a 9×13 baking dish and pour the béchamel sauce over the top. Bake, in a preheated 350 degree oven for 40 minutes or until the chicken is cooked thru. Serve over rice or pasta such as linguine or fettuccine.

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