Chicken fillet and mushrooms with Bechamel sauce

Delicate dish with delicious and world famous sauce.

Ingredients

• Ingredients
• champignons
• 300 g
• chicken fillet
• 2 pcs.
• onion
• 1 PC.
• low fat cheese
• 25 g
• ground black pepper
• taste
• salt
• taste
• dry herbs (parsley, dill, basil)
• for béchamel sauce:
• milk 1.5%
• 1 glass
• flour
• 2 tbsp
• freshly ground white pepper
• 1 pinch
• nutmeg
• 1 pinch
• salt
• 1 pinch

Directions

1. Peel the onions and chop finely.
2. Wash raw mushrooms, cut into small pieces.
3. Fry the onions in a preheated pan for five to seven minutes, until browned.
4. Add mushrooms, simmer for another 10 minutes.
5. Wash the chicken fillet, cut into small pieces and place in a mold. Season with salt, add dried herbs.
6. Mix the mass, put the mushroom roast on top.
7. To prepare the Bechamel sauce, pour milk into a small saucepan, add ground white pepper, salt, a pinch of nutmeg. Stir, put the mixture on the stove, add flour.
8. Bring the mixture to a boil, stir constantly with a whisk. Reduce the fire. Heat the mixture until thickened.
9. Pour the resulting sauce over the chicken fillet, sprinkle with grated cheese.
10. Oven at 200 degrees for half an hour.