Step-by-Step Guide to Prepare Super Quick Homemade Chicken in roux sauce and potatoes garnish
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I leave you a versatile and quick recipe for breaded chicken with white roux sauce and microwave potatoes and I add information about his history, I hope you like it.
There are 2 first historical influences to talk about Bechamel sauce; one comes from the Italian royalty of the Medici, in which Catherine took her sauce recipe to France, presented it at a wedding banquet in 1533 and the French changed its name to appropriate the recipe; we are talking about white balsamella cooked with flour, butter, milk, parmesan cheese, nutmeg and pepper.
And the other comes from the history of the book "The French kitchen", published by François Pierre de La Varenne in 1651. Also published "The French Chef", and is considered the creator of the national gourmet kitchen; it's believe that he was the first to use the roux as a sauce.
The Marquis Louise Bechameil was responsible for the current name of the sauce and it's was an accidental invention that he made when he wanted to re-transform, in his ows way, the French voloute sauce.
Ingredients and spices that have to be Take to make Chicken in roux sauce and potatoes garnish:
- For the sauce:
- 2 butter spoons
- Rice flour
- 250 ml skimmed milk
- Camembert Cream
- Salt and garlic powder or nutmeg
- For the chicken:
- Chicken steaks
- Rice flour
- I beaten egg
- Bread crumbs
- Salt and chopped parsley
- For the potatoes
- 2 potatoes
- Salt and chopped parsley
Steps to make to make Chicken in roux sauce and potatoes garnish
- To make the chicken, we beat the egg on a plate, take out the rice flour and the breadcrumbs in 2 different plates, season the chicken fillets to taste, bread them first with the flour, second with the egg and third with breadcrumbs, roast the fillets on the griddle, we plate them and reserve them for later.
- To make the white roux sauce, melt the butter in EVOO, add the rice flour, stir for 1', add half a glass of milk, salt and garlic powder or nutmeg, stir well for 2' and we add the Camembert cream, we continue stirring, we add the other half glass of milk, we let it cook without stopping stirring 4', we plate it and we reserve it. The sauce doesn't have to be very liquid or very thick.
- For the microwave potatoes, we peel and cut them into slices, plate them, season to taste with EVOO, salt and chopped parsley, place another plate of the same size on top, heat them in the microwave, season them again to taste and plate the recipe. We add the white sauce to the chicken, decorate it to taste and serve. Enjoy the recipe.
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