chicken cutlets with bechamel sauce
This is so good. Creamy and rich. The chicken is moist and this dish is easy to make. My family loves it.
prep time
5 Min
cook time
15 Min
method
Stove Top
yield
6 serving(s)
Ingredients
- 3 - boneless skinless chicken breasts cut into cutlets
- 1 teaspoon each salt, garlic powder, onion powder, and paprika
- 5 tablespoons butter
- 1/2 cup dry white wine
- 1/4 cup flour
- 2 cups heavy cream
- 2 cups milk
- 1 cup fresh parsley minced
How To Make chicken cutlets with bechamel sauce
-
Step 1Mix the onion powder, garlic powder, salt, and paprika together.
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Step 2Cut the chicken into desired size cutlets. Pat dry and sprinkle with the spice mixture.
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Step 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.
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Step 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.
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Step 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.
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