Chicken with mushrooms in bechamel sauce.

Hello everyone 💛

How are you my friends, I hope everyone is well.

Today I prepared a very delicious main course for dinner.

Chicken with mushrooms in bechamel sauce.

A light and delicious dish that I often make in my kitchen. It is quite prafik and nutritious.
Yesterday, when I was thinking about how to utilize the chicken I bought from the market, I saw the mushrooms in the fridge and immediately thought of this dish.

In our house, whatever I pour béchamel sauce on, we all love to eat it. For this reason, I usually use béchamel sauce when making baked dishes.

I am giving the recipe of the dish that creates a feast on the palate with fresh peppers, chicken, mushrooms and béchamel sauce.
If you have chicken and mushrooms, I definitely recommend you to try it,

Ingredients

500 grams of chicken tenderloin
Mushroom
green pepper
red capia pepper
Onion
carrot
salt and pepper

For bechamel sauce

2 spoons of flour
2 spoons of butter
2 glasses of milk
salt
black pepper

Recipe:
First of all, I put the chicken in a suitable pot and turn on the stove.

Without adding water, I cook the chicken over high heat until it releases its juices and absorbs them again.
Then I boil the chicken by adding some hot water.

On the other side, I cut the onions and peppers into cubes.

I will cook the chopped vegetables in order. First, I put the onions in the pan and add oil.

Then add the peppers to the onions and saute.

While the vegetables were cooking, I cut the mushrooms into rings and added them to the pan.

When I thought of adding the carrot at the last moment, I grated it instead of chopping it. Because if I cut it into cubes, the other vegetables would cook and the carrots would stay alive.

I cut the cooked chicken into small pieces with a fork and combined it with the cooked vegetables.

I added salt, pepper and some curry sauce spices and turned off the heat.

Now it's time to prepare the béchamel sauce.
As I always say, if you make bechamel sauce in one-to-one measurements, you will never have a consistency problem. The measure can be increased or decreased.
For the sauce, I put butter in the pot and add flour.

I roast the flour until it smells.

I add cold milk to the roasted flour.

And I mix until I get a smooth consistency. I flavor the cooked sauce with salt, pepper and grated nutmeg.

Now it's time to assemble the dish.

I turn on the oven to heat up and put the chicken mixture on the baking sheet.

I pour the béchamel sauce over the dish and smooth it with a spoon to cover all sides.

Finally, I grate the cheddar cheese and add about one cup of cheddar cheese on the dish.

I bake it at 200 degrees until the top is golden brown, let it sit for a while, slice and serve.

If I make a few additions.
The most important trick when preparing bechamel sauce is that there is no smell of flour, you should definitely cook the flour until the smell is gone. This is one of the important secrets of a good bechamel sauce.
In order for the sauce not to clump, you should never leave the beginning, you should stir constantly.

When you prepare this dish for the guest menu, you can prepare it in an oven dish or you can prepare it using portioned casserole dishes.
If you want it to be more delicious when using chicken in such oven dishes, do not use lean meats such as chicken breast.

Bon Appetit
Thank you for reading
Stay healthy.

All photos and content are my own.
The photos were taken with a Samsung A72 smartphone.
All work is mine unless otherwise stated.