A sauce worth perfecting just for this: Béchamel Chicken
There's something about a real Bolognese lasagna that's unforgettable. The combination of a hearty meat sauce with the buttery smoothness of the traditional white béchamel sauce; it's one of those simple but perfect flavor marriages that makes Bologna one of the food capitals of the world.
However, before you attempt the culinary Mount Etna of the lasagna, we recommend you practice those sauce skills. And wouldn't you know it? This baked chicken dish is just the trick.
You will need (for 2 servings):
- 2 chicken breasts
- salt and pepper
- 1 cup flour
- 1 beaten egg
- 1 cup breadcrumbs
- 1 ball of fresh mozzarella, sliced
- ½ stick butter
- ¾ cup whole milk
- ½ cup parmesan
- First season the chicken breasts with salt and pepper. Prepare three bowls for the breading: in the first, ¾ cup flour, the second, beaten egg, and the third, 1 cup breadcrumbs. Coat the breasts in flour, egg and breadcrumbs.
- Fry the coated chicken in hot oil until both sides are golden brown.
- Remove the chicken, place on a baking sheet, and cover with slices of fresh mozzarella.
- For the béchamel sauce, melt the butter in a medium saucepan and add ⅛ cup flour. Let the flour sauté for a moment and then add the milk, stirring until smooth. Let the sauce come to a boil until it starts to thicken, then reduce heat and season with salt and pepper. Be sure to stir regularly so that the sauce doesn't burn.
- Spoon the finished sauce over the chicken breasts and sprinkle with parmesan. Bake at 350 °F for 20 minutes.
Béchamel sauce is also known as a "roux" by French chefs and it is the basis for many a fabulous dish, so this one is definitely worth mastering. If yours turned out perfectly the first time, why not celebrate with a glass of something nice? Santé!