chicken cutlets with bechamel sauce
This is so good. Creamy and rich. The chicken is moist and this dish is easy to make. My family loves it.
yield
6 serving(s)
prep time
5 Min
cook time
15 Min
method
Stove Top
Ingredients For chicken cutlets with bechamel sauce
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3boneless skinless chicken breasts cut into cutlets
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1 tspeach salt, garlic powder, onion powder, and paprika
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5 Tbspbutter
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1/2 cdry white wine
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1/4 cflour
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2 cheavy cream
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2 cmilk
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1 cfresh parsley minced
How To Make chicken cutlets with bechamel sauce
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1Mix the onion powder, garlic powder, salt, and paprika together.
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2Cut the chicken into desired size cutlets. Pat dry and sprinkle with the spice mixture.
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3Add butter to large skillet. Let butter melt and get hot. Add the chicken cutlets to pan browning on both sides and cook until almost done. Transfer chicken to a plate.
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4Deglaze the pan with the wine and scrap up bits. Cook until most of wine has evaporated. Add the flour and make a roux. slowly add in the cream and milk and cook until thickened. Stir in the parsley.
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5Add the chicken and any drippings back into sauce and stir to coat. cook until chicken in completely done. Serve chicken with sauce spooned on top.
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