Chicken Cutlets with Bechamel Sauce

barbara lentz

By
@blentz8

This is so good. Creamy and rich. The chicken is moist and this dish is easy to make. My family loves it.

Rating:
☆☆☆☆☆ 0 votes
Comments:
Serves:
6
Prep:
5 Min
Cook:
15 Min
Method:
Stove Top

Ingredients

3
boneless skinless chicken breasts cut into cutlets
1 tsp
each salt, garlic powder, onion powder, and paprika
5 Tbsp
butter
1/2 c
dry white wine
1/4 c
flour
2 c
heavy cream
2 c
milk
1 c
fresh parsley minced

Step-By-Step

1Mix the onion powder, garlic powder, salt, and paprika together.
2Cut the chicken into desired size cutlets. Pat dry and sprinkle with the spice mixture.
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.
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.
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.

About this Recipe

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: French