SERVES: 
PREPARATION: 20 minutes
COOK: 15/20 minutes at 200°C
DIFFICULTY: 

What do you need?

• 300 g chicken breast
• 150 g mushrooms ( I prefer using fresh one, in particularly the chestnut mushrooms)
• salt
• pepper
• parsley
• breadcrumbs

For béchamel sauce:

• 30 g butter or light butter
• 2 tablespoon corn flour or flour
• 310 ml warm milk
• nutmeg

How to make Chicken and mushrooms with béchamel sauce “au gratin”?

• Slice thinly the chicken breasts
• Slice thinly the mushrooms
• In a large pan, put some oil, cook and stir up the chicken until it become white
• Add salt and pepper
• In a small pan, cook the mushrooms with parsley for 5 minutes
  Tip: cook the mushrooms before using them is important because the water can go out in the pan and not in your main dish
• Drain the mushroom
• Mix chicken with mushrooms

Prepare the béchamel sauce:

• Cut the butter in small pieces
• Melt it in a small pan
• Add the flour and mix them vigorously in order to prevent clumping
• Add little by little the warm milk and stir until the sauce thickens
• Add nutmeg
  Tip: don’t hesitate to add nutmeg because that will give more flavors to your dish

Tip: if your béchamel sauce seems too liquid, add more corn flour and stir it vigorously to prevent clumping
If your béchamel sauce seems too thick, add more warm milk and stir it

• Put some butter in small oven tray
  Tip: putting butter will help you to wash the dish after using it
• Add the mixture of chicken and mushrooms
• Cover the mixture with the béchamel sauce
• Add breadcrumbs  on the top
• Put in the oven at 200°C for 15/20 minutes
• Serve it when it is hot
  Tip: serve it with a mixed salad and it is a healthy main dish

Enjoy these other recipes: