Chicken A La Bechamel. Recipe

Chicken à la Béchamel has quite an interesting history. Béchamel sauce, which is the star of this dish, is a classic French sauce that was named after Louis de Béchamel, Marquis de Nointel. He was the chief steward of King Louis XIV of France in the 17th century. The sauce is made by combining a roux of butter and flour with milk, and it forms the basis for many other sauces in French cuisine.

Now, let's dive into the recipe for Chicken à la Béchamel, a delightful dish that combines the flavors of tender chicken with the creamy and velvety Béchamel sauce. This dish is perfect for a special evening or when you want to impress your guests with a classic French dish.

Ingredients:
- 4 boneless, skinless chicken breasts
- Salt and pepper to taste
- 4 tablespoons butter
- 4 tablespoons all-purpose flour
- 2 cups milk
- 1 cup chicken broth
- 1 teaspoon Dijon mustard
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried parsley
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon paprika
- 1/4 cup grated Parmesan cheese
- Fresh parsley for garnish

Instructions:
1. Preheat your oven to 375°F (190°C).

2. Season the chicken breasts with salt and pepper on both sides.

3. In a large skillet, melt the butter over medium heat. Add the chicken breasts and cook until they are golden brown on both sides, about 5 minutes per side. Remove the chicken from the skillet and set aside.

4. In the same skillet, add the flour and stir constantly for 1-2 minutes until it starts to turn golden. This will create a roux.

5. Gradually whisk in the milk and chicken broth, ensuring there are no lumps. Continue whisking until the sauce thickens, about 5-7 minutes.

6. Stir in the Dijon mustard, dried thyme, dried parsley, garlic powder, onion powder, and paprika. Season with salt and pepper to taste.

7. Place the chicken breasts in a baking dish and pour the Béchamel sauce over them, covering them completely. Sprinkle grated Parmesan cheese on top.

8. Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through and the sauce is bubbly and golden on top.

9. Garnish with fresh parsley before serving.

Now, let's talk about some fun facts related to this delightful dish.

- Béchamel sauce is one of the five mother sauces in French cuisine, along with hollandaise, espagnole, velouté, and tomato sauce. These sauces serve as the building blocks for countless other sauces and dishes.

- The combination of chicken and Béchamel sauce creates a harmonious balance of flavors and textures. The creamy sauce enhances the tenderness of the chicken, resulting in a mouthwatering dish.

- Béchamel sauce is not only used in savory dishes but also in some desserts like mornay sauce, which is a béchamel sauce with added cheese. It can be used as a base for macaroni and cheese or poured over vegetables for a gratin.

Now that you've mastered the art of making Chicken à la Béchamel, it opens the door to exploring similar recipe dishes. Some delicious options include Chicken Cordon Bleu, where the chicken is stuffed with ham and cheese, breaded, and then baked until golden and crispy. Another variation is Chicken Pot Pie, where the Béchamel sauce is combined with vegetables and chicken, then baked in a flaky pastry crust.

Remember, the key to a successful Chicken à la Béchamel is to patiently cook the roux to achieve a smooth and thick sauce. So take your time, enjoy the process, and savor every bite of this classic French dish. Bon appétit!

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