Chicken and Brussels sprouts sauce "Bechamel"
Ingredients
- 500 g chicken fillet
- 400 g of Brussels sprouts (or broccoli)
- 500 ml of milk
- 50 g butter
- 50 g flour
- 150 g of cheese
- salt
- pepper
Preparation
Fillet boil until tender (cook 20 minutes after boiling).
Brussels sprouts in a pot with boiling salted water and cook for 10-15 minutes.
Fillet cut into small pieces.
Prepare the sauce "Bechamel".
The butter to melt.
When the butter has fully melted, add the flour, mix well.
Lightly fry.
Then pour a thin stream of milk, stir well and bring to boil.
Heat up until the sauce is the consistency to recall liquid sour cream.
To the sauce add the fillets and cabbage, stir, if necessary, salt and pepper.
Grate the cheese on medium grater.
Fillet and cabbage to put in a baking dish.
Sprinkle cheese.
Put in the oven.
Bake at 180 degrees for 15-20 minutes.
Bon appetit!
