Ingredients with Measurements:
- 4 boneless, skinless chicken breasts
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 1/2 cups milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon dried thyme
- 1/4 teaspoon dried basil
- 1/4 teaspoon dried oregano
- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley
Special equipment needed:
- Large skillet
- Whisk
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Season the chicken breasts with salt and pepper.
3. In a large skillet, melt the butter over medium heat.
4. Add the flour and whisk until smooth.
5. Gradually add the milk, whisking constantly, until the mixture is smooth.
6. Add the garlic powder, onion powder, thyme, basil, and oregano. Whisk until combined.
7. Cook the sauce for 2-3 minutes, until it thickens.
8. Add the Parmesan cheese and whisk until melted and smooth.
9. Add the chicken breasts to the skillet and spoon the sauce over them.
10. Bake the chicken for 25-30 minutes, until cooked through.
11. Garnish with chopped parsley.
Time:
Preparation time: 10 minutes
Cooking time: 30 minutes
Temperature:
375°F
Serving size:
4 servings
Nutritional information:
Calories: 350
Fat: 16g
Carbohydrates: 9g
Protein: 40g
Substitutions for ingredients:
- You can use bone-in chicken breasts instead of boneless.
- You can use any type of cheese instead of Parmesan.
Variations:
- Add chopped sun-dried tomatoes to the sauce for extra flavor.
- Add sliced mushrooms to the skillet with the chicken.
Tips and tricks:
- Make sure to whisk the sauce constantly to prevent lumps.
- Use a meat thermometer to ensure the chicken is cooked through.
- Let the chicken rest for a few minutes before serving to allow the juices to redistribute.
Storage instructions:
Store leftover chicken in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the chicken in the microwave or oven until heated through.
Presentation ideas:
Serve the chicken on a bed of rice or pasta.
Garnishes:
Chopped fresh parsley
Pairings:
Serve with a side salad or roasted vegetables.
Suggested side dishes:
- Roasted asparagus
- Garlic mashed potatoes
- Steamed green beans
Troubleshooting advice:
- If the sauce is too thick, add more milk.
- If the sauce is too thin, cook it for a few more minutes until it thickens.
Food safety advice:
Make sure the chicken is cooked to an internal temperature of 165°F to prevent foodborne illness.
Food history:
Béchamel sauce is a classic French sauce made from butter, flour, and milk. It is one of the five mother sauces in French cuisine.
Flavor profiles:
Creamy, savory, cheesy
Serving suggestions:
Serve the chicken with a side of rice or pasta and a green vegetable.
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Region: French