White Sauce Chicken with Mushrooms

I have very fond memories of this main course. The chicken is sautéed and cooked in a bechamel sauce which serves as a base, making the chicken creamy and soft.

This may come across as being bland to some people, but since the only spice being used is pepper – it gives it enough kick to bring the ingredients together, the sauce is creamy without cheese or cream which makes it a proper comfort food without the excess calories.

My mum taught me that the stock used for this recipe (or any stock for that matter) should be made by browning some onions in a tiny bit of oil and sealing the chicken bones being used before adding the water for it to boil.

The caramelization of the onion lends the stock flavor and depth without the use of excessive spices. I’ve made this recipe with store bought stock and it doesn’t deliver with that. I suggest that you make your own since the method is fairly simple and not that laborious. If you want to disregard my extra steps, you can also make stock using whatever method you choose, just make sure that it is not watery so that the flavor pulls through.

Note: The vegetables best suited for this recipe are mushrooms, corn, carrot or broccoli. If using broccoli, douse the florets in hot boiling water and set aside and add to the dish when heating to serve. Carrots can be boiled ahead and thrown in with the chicken. I only used mushrooms and corn this time.

Ingredients:

  • 1 kg chicken
  • 2 tsp ginger garlic minced
  • 1 tbsp oil
  • 1 can of mushrooms, sliced
  • 1/2 can of sweet corn
  • 2 heaped tbsp flour
  • 1 cup chicken stock
  • 1 1/2 cup milk
  • 100 grams butter
  • Salt – to taste (I used 1 leveled tsp)
  • Pepper – to taste (I used 1 leveled tsp)

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Sauté the chicken in oil with the ginger and garlic till tender.

When the chicken is cooked through, add the sliced mushrooms and cook them for a bit -not too long. Set this aside.

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In another pan, melt the butter and add 2 tbsps of flour and saute it until thick, remove from heat (this is key to making a good bechamel)

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White Sauce_06Add the stock and milk, stirring furiously. Go crazy. Arm workout. Don’t skip the stir or you’ll get lumps which will make everyone cry. Stop when the mixture starts bubbling and thickens. Add the salt and pepper at this point. You can add some oregano as well if you’re feeling adventurous.

Right, so when the sauce is a light custardy consistency, add the mushrooms and chicken. Then add the corn. Stir and mix it all in. Give this all one final boil and serve! Enjoy!
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