Chicken and Mushrooms with Béchamel Sauce😍

Hello Everyone 💛

I start writing today's article with the hope that everyone is well.

I wanted to share with you the chicken dish I prepared for my husband and myself for dinner this evening.

Béchamel sauce, one of the basic sauces, may be in the first place among the sauces I use the most. Chicken, red meat and vegetables and pastas all go well with it.

It is also very easy to make. I have an infallible measurement for bechamel sauce. One-to-one butter and flour and a glass of milk is my golden ratio rule.

When there is a less favorite vegetable in our house, I usually combine it with bechamel sauce and put cheese on it and bake it in the oven. This tactic always works.

It was an easy and day-saving dish, and we had it with brown pasta. I had mushrooms in my fridge, so I combined them with chicken for a perfect dish.
If you want to try it, here is the recipe.

Let me list the ingredients for Chicken with Bechamel Sauce;

-400 grams of chicken breast
-2 small onions
-1 clove of garlic
-Mushroom
-Red pepper powder
-Black Pepper
-Curry spice
-Cumin
-Salt

For Bechamel Sauce;

-Butter
-Un
-Milk
-Black Pepper
-Grated nutmeg
-Salt

For Topping

-Cheddar cheese

Recipe;

First chop the chicken into small pieces. It is important to chop it small because it allows the flavors to combine more easily. Put the chicken in a heated skillet and roast over high heat. If we cook on low heat, it will cause the chicken to release water. I use high heat to trap the water inside.

Add a spoonful of olive oil to the pan. Cut the onions into small cubes. Chop a piece of garlic and crush it. I prefer to cook it by crushing it because I don't like garlic to come to the teeth.
Add the onion and garlic to the roasted chicken and continue roasting.

Cut the cleaned mushrooms into small pieces with a damp cloth. Since mushrooms have a spongy structure, it is not right to bring them into contact with water too much. Either clean them with a damp cloth or wash them quickly in running water.
Add the mushrooms to the chicken and continue cooking.

Now it's time to flavor it. The secret of a dish's flavor is definitely the right use of spices. If you know which spices to use for which dish, I think there is no chance of that dish being bad.

For this dish, I used curry, black pepper, red chili powder and cumin.
Add the spices and salt, cook a little more and turn off the heat.

For the Bechamel Sauce, roast two spoons of butter and 2 spoons of flour. When the flour is roasted and the smell is released, add 2 glasses of cold milk and stir until it thickens.
Add salt, black pepper and grated nutmeg to the cooked sauce and remove from the stove.