Thursday, November 08, 2007

Bechamel Coated Fried Chicken

I just got off the phone with my daughter who lives in Spain. Like I often do, I asked what's for dinner. Sounded so yummy, I went on a google recipe search. I'm not sure if it's exactly like what she's prepared...but it's worth a try.

Bechamel Coated Fried Chicken Recipe
2 whole chicken breasts, splitcoarse saltfreshly ground pepper1/4 tsp thyme1 bay leaf1/2 onion, peeled1 sprig parsely1 egg, beatenbread crumbsoil for fryingbechamel sauce: 5 tbsps butter6 tbsps flour3/4 cup milksaltfreshly ground pepper1/8 tsp ground nutmeg.

Remove the small rib bones from the chicken, leaving the large breast bone intact.

Cook the breasts in water to cover with the salt, pepper, thyme, bay leaf, onion, and parsley. Add also the bones that have been removed.

Cook about 15 minutes - do not overcook. Remove the chicken and continue cooking the broth another 30 minutes. Reserve 3/4 cup of the broth for the bechamel sauce. cool, then chill the chicken.

To make the bechamel sauce, melt the butter in a saucepan, add the flour, and cook a minute or so. Stir in the reserved broth, the milk, salt, pepper and nutmeg. Cook until the sauce is thickened and smooth. cool, stirring occasionally.

Dip the cold chicken pieces in the bechamel sauce, coating them completely on all sides. Place the breasts on a plate and refrigerate until the sauce hardens, at least 1 hour. Dip the breasts in the beaten egg, then into bread crumbs to coat.

Fry immediately in hot oil, at least 1" deep, until the chicken is golden on all sides. drain. The trick lies in chilling the bechamel so that during frying it clings to the chicken.

Here's the second one I found:


1 chicken breast, skinned and bonedPinch white pepperPinch sage, fresh or dry1 to 2 lg. spinach leaves1 slice imported Swiss cheese1 slice prosciutto ham1 tbsp. Parmesan cheese, freshly grated2 to 3 dry porcini mushrooms, soaked in waterFlour and bread crumbs1 egg, beatenVegetable oil

2 oz. butter1/2 med. shallot, chopped3 to 4 mushrooms, sliced thin2 oz. flour1 c. hot milkPinch nutmeg. Salt to taste.

Flatten chicken breast evenly all around. Sprinkle with sage and pepper. Place spinach on top, follow with Swiss cheese, prosciutto, grated Parmesan and mushrooms. Fold the meat on the right and left sides and roll it making sure the stuffing is well sealed. Dredge the breast roll with flour, dip into beaten egg then into bread crumbs. Heat oil (to cover bottom) in frying pan and fry chicken until golden brown on all sides. Remove from pan and put in baking dish in preheated oven at 400 degrees for 20 minutes.

While chicken is cooking prepare the Bechamel sauce. Saute the shallots and mushrooms with butter in saucepan until shallots are wilted. Add flour and mix vigorously. Remove pan from heat, gradually add milk, mixing with a whisk to prevent lumps. Put saucepan back on the flame and bring to a slow boil and cook for about 5 minutes. Add nutmeg and salt.
Slice chicken roll, and serve with the sauce on the side. Serves 1.

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