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.


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Rating:

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

Directions Step-By-Step

1
Mix the onion powder, garlic powder, salt, and paprika together.
2
Cut the chicken into desired size cutlets. Pat dry and sprinkle with the spice mixture.
3
Add 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.
4
Deglaze 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.
5
Add 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