- 700 grams (1.54 lbs) chicken breast
- 2 cups boiled and diced carrots and peas
- A pinch salt
- 5-6 medium sized potatoes
- ½ cup milk
- 1 tablespoon butter or margarine
- 4 tablespoons shredded cheese (kashkaval etc.)
- A pinch salt
- 2 tablespoons butter or margarine
- 2 tablespoons flour
- 1 cup milk
- 1 cup grated cheese (kashkaval, cheddar etc.)
I have always liked bechamel sauce especially with pasta. Now, I imagined this sauce with chicken and potato puree. That’s the result: chicken with bechamel sauce and potato puree. This can be a side dish for most people, but I have to say that it is satisfying and of course delicious. You can find it’s ingredients easily. And please don’t look at the size of the recipe, it’s easier than it seems
A stirring spoon
A mashing tool
A few small bowls
Wash the chicken breast, put it into the pot and add water upto it’s top. Then boil it.
When it boils, drain it’s water and divide into small pieces just like on the first photo.
Boil the potatoes and mash them using a mashing tool or fork. Then put the puree into another pot.
Add the butter, milk and salt onto the puree and mix while boiling for a few minutes.
Add the grated cheese and stir again.
Add the butter into another pot for bechamel sauce and melt it on low heat. Add the flour when the butter completely melts.
Saute until the flour turns pink and continue to stir. Then pour the milk little by little while stirring.
To prevent the flour’s sinking, always stir until it is concentrated.
Spread the puree onto the pyrex equally and add the peas and diced carrots onto it.
First, put the chicken breast pieces onto the puree and then pour the bechamel sauce.
Finally add the grated cheese and bake in the oven set to 200 °C (392 °F).