Advertising
Advertising
INGREDIENTS
2 teaspoons olive oil
600 g | 21oz skinless chicken thigh fillets, cubed
1 head of broccoli, cut into florets
200 g | 7oz sliced mushrooms
4 garlic cloves, crushed
3 tablespoons butter
2 level tablespoons flour
1 3/4 cups milk (plus extra if needed)
1/4 cup white wine
Salt and pepper to taste
Parmesan cheese to serve
INSTRUCTIONS
Heat the oil in a large pan over medium heat. Brown the chicken; add the broccoli florets and mushroom slices; pan-frying until the broccoli becomes vibrant in color. Stir in the garlic and fry for about 30 seconds or until fragrant. Set aside.
In a smaller saucepan, melt the butter over low heat. Remove the pot off the heat; whisk in the flour until smooth. Return to the heat and pour in 1/4 cup of the milk first, stirring quickly to combine until smooth. Add in another 1/4 cup of milk, again stirring quickly until smooth. Slowly begin to pour in the remaining milk half a cup at a time while stirring continuously, until all of the milk is in. Keep stirring until the sauce begins to thicken. Mix the white wine through the sauce and continue to stir over low heat. If sauce becomes too thick, add in a little more milk at a time (about 1/8 of a cup), until reaching your desired consistency. We like ours thick and creamy.
Pour the Bechamel sauce over the chicken and mix through. Sprinkle over some parmesan cheese and serve over pasta or rice or Zoodles!
Advertising