Creamy Chicken with White Sauce

Chicken is such a versatile ingredient which can accommodate any spices, seasoning, and turns out to be a delicious & satiating dish that we can have anytime of the day. This recipe-Creamy Chicken with Classic Béchamel sauce with a twist is a must have treat for a weekend party.

In my blog, I have already posted Béchamel sauce with a healthy touch (replaced refined flour with wheat flour). In this recipe, I’ve added another twist of adding Cauliflower puree to give a thick and smooth consistency to the sauce.

I complemented the dish with sticky rice made with Jasmine rice and sautéed veggies and salad. Recipe for the

I complemented the dish with sticky rice made with Jasmine rice and sautéed veggies and salad. Recipe for the

I complemented the dish with sticky rice made with Jasmine rice and sautéed veggies and salad. The recipe for the sticky rice made with Jasmine rice is followed in my next post.

You can make a veggie version by replacing chicken with paneer or tofu.

Also, check my White sauce pasta / Béchamel sauce pasta. Arrabbiata sauce / red sauce pasta, Arrabbiata sauce,  Italian baked pasta / pink sauce pasta, Mexican Salsa, and Instant salsa.

Ingredients:

For Marination-

Chicken Breasts-500 gm

Lemon juice-1 ½ tbsp

Chilli powder-1 tsp

Pepper powder-1/2 tsp

Onion powder-1/2 tsp

Garlic powder-1/2 tsp

Salt- as reqd

For Creamy Sauce-

Butter-1/4 cup

Wheat flour-1/4 cup

Full fat milk-2 1/2 cup

Garlic-1 tbsp

Cauliflower puree-1/2 cup

Chilli flakes-1/2 tsp

Mixed herbs-2 tsp

Parmesan cheese-1 tsp

Mozzarella and Cheddar cheese-1 tbsp

Instructions:

1. Marinate the cleaned, dried, chicken breasts with all the powders mentioned under the marination. Let it rest for minimum 30 mins.
2. Meanwhile add butter to a thick saucepan & sauté garlic for 2 mins.
3. Then add wheat flour & sauté for 2-3 mins continuously in medium flame, till raw smell goes off.
4. Now gradually add milk (should be warm), keep stirring while adding to avoid any lumps.
5. Then add cauliflower puree (cook cauliflower florets in hot water for 5 mins, drain and grind it as puree), cook for 6-8 mins, till it thickens.
6. Finally add chilli flakes,  mixed herbs (I mixed Parsley, Oregano,Basil,Rosemary,Thyme), parmesan, mozzarella & cheddar cheese. Mix & switch off the flame.
7. Roast marinated chicken in a griddle with butter. In the same pan, roast seasoned veggies like Broccoli, snow peas, baby corn, cherry tomato with butter.
8. Add this roasted chicken to the sauce, simmer for few mins, turn off the gas and add the roasted veggies in it.
9. Ta-da‼️ Creamy Chicken is ready to serve with rice, country bread or rotis.

Notes:

• I replaced refined flour with wheat flour for a healthy twist, feel free to use flour of your choice.
• Similarly, I added cauliflower puree for a smooth and thick consistency, you can skip this step, but adding will add value to the sauce.
• For vegetarians, you can try with paneer or tofu.
• While adding milk to the flour, it should be warm. This avoids lump formation.
• In marination onion powder and garlic powder are purely optional, instead you can use ginger garlic paste.
• While adding dried herbs, include according to your availability, no hard and fast rules.