Ingredients
2tspolive oil
21ozchicken thigh filletsskinless, cubed
1cuphead of broccoli
7ozmushroomssliced
1tbspgarlic clovescrushed
3tbspbutter
2tbspflour
1¾cupsmilk
¼cupwhite wine
1tspsalt
1tsppepperto serve
Preparation
Heat the oil in a large pan over medium heat. Brown the chicken; add the broccoli florets and mushroom slices; pan-frying until the broccoli becomes vibrant in color.
Stir in the garlic and fry for about 30 seconds or until fragrant. Set aside.
In a smaller saucepan, melt the butter over low heat. Remove the pot off the heat; whisk in the flour until smooth. Return to the heat and pour in 1/4 cup of the milk first, stirring quickly to combine until smooth.
Add in another 1/4 cup of milk, again stirring quickly until smooth. Slowly begin to pour in the remaining milk half a cup at a time while stirring continuously, until all of the milk is in. Keep stirring until the sauce begins to thicken.
Mix the white wine through the sauce and continue to stir over low heat. If sauce becomes too thick, add in a little more milk at a time, until reaching your desired consistency.
Pour the Bechamel sauce over the chicken and mix through. Sprinkle over some parmesan cheese and serve over pasta or rice.
