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Lasagna with chicken breast, mushrooms and Bechamel sauce

Lasagna with chicken breast, mushrooms and Bechamel sauce

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it is very good for dinner

  • 10foi lasagna,
  • 500gr chicken breast,
  • 1 onion,
  • 1borcan mushrooms,
  • 1/2 clove garlic,
  • 1/2 glass of dry white wine,
  • 250gr tomato juice,
  • 150gr grated smoked cheese,
  • 75gr butter,
  • 3 tablespoons flour,
  • 500ml milk,
  • 1ou,
  • 75gr parmesan,
  • salt,
  • pepper

Servings: 4

Preparation time: less than 60 minutes

RECIPE PREPARATION Lasagna with chicken breast, mushrooms and Bechamel sauce:

Finely chopped onion and crushed garlic put on fire in a little oil and water, add diced meat and cook for 10 minutes then add finely chopped mushrooms. Add wine, tomato juice, salt and pepper and cook for 25-30 minutes. at the right heat. Separately prepare the bechamel sauce: melt the butter in a saucepan, remove from the heat and add the flour, stirring quickly so as not to form lumps. Put it back on the fire, pour the milk gradually, stirring from while the composition thickens. Take the bowl off the heat and add salt and pepper to taste, parmesan and beaten egg mixing everything well. In a heat-resistant dish greased with margarine and lined with flour put the lasagna sheets alternating with the filling of meat and mushrooms. At the end pour the sauce and sprinkle with grated cheese and bake in the oven for 35-40 minutes until well browned on top.

Tips sites


you need a bowl that is only slightly wider than lasagna to be able to swim in the sauce and soften the sheets well

Total preparation time a lasagna with chicken breast it's about an hour and a half. Even if the preparation lasagna with chicken breast it lasts quite a long time, the delicious taste is worth the time.

1. Wash the chicken breast well, dry it with a paper towel and cut it into thin strips.

2. Boil the chicken breast pieces in a little water with oil and butter and season it with a little salt, thyme, basil and tomato juice.

3. Separately, boil the lasagna sheets, according to the instructions on the package.

4. Grease a tray with a little butter and place in it, successively, the lasagna sheets and the previously prepared chicken breast.

5. Cover the last layer of sheets with bechamel sauce.

6. To prepare the sauce, melt the butter, add the flour and warm milk and simmer.

7. After garnishing the leaves with bechamel sauce, sprinkle with grated cheese, add tomato juice and season with thyme and basil.

8. Leave in the oven lasagna with chicken breast for 40 minutes.

Serve hot lasagna with chicken breast, and for a pleasant appearance, decorate it with finely chopped green parsley.

Chicken Breast in Bechamel Sauce

Chicken breast in bechamel sauce is one of my favorite foods with chicken meat. And because I noticed that I have only posted doughs so far, from now on I will also post food recipes, soups, broths, etc. I hope you enjoy. Today I was planning some chicken breast slices, but I changed my mind and prepared this delicious recipe with chicken breast, cheese and bechamel sauce.

Ingredient & # 8211 Chicken Breast in Bechamel Sauce

  • 600-700 g chicken breast
  • 150 g mozzarella
  • 200 g smoked ribs
  • 100 g of crushed branza
  • salt
  • pepper
  • butter
  • biscuit

Ingredient sos bechamel

  • 50 g butter
  • 50 g flour
  • 500 ml of milk
  • salt
  • pepper
  • nutmeg (optional)

Method of preparation

  • We clean the chicken breast from the skin, deboned it and cut it lengthwise into thin strips.
  • Powder the strips with plenty of salt and pepper.

  • Wallpaper a heat-resistant dish with butter and breadcrumbs, and place a layer of chicken strips in the shape of a ray.

  • We cut the smoked ribs into thin slices that we place over the brié cheese.
  • Place another layer of mozzarella slices and brioche and close with the rest of the chicken strips.

How to prepare bechamel sauce

  • Melt 50 g butter over low heat. When it is completely melted, put the pan aside and add all the flour. Stir quickly so that it does not become lumpy and put it back on low heat.

  • Mix for 1-2 minutes, then gradually add the milk, salt, pepper and nutmeg and mix until you get a creamy bechamel sauce.

  • Extinguish the fire, cover it with a food-grade plastic wrap and let it cool for about 5-10 minutes.
  • When the sauce is warm, add it over the chicken breast and powder with 1-2 tablespoons of breadcrumbs on top.

  • Bake the chicken breast in bechamel sauce, in the preheated oven at 180 ° C, for a maximum of 1 hour.
  • If the surface browns too much, cover the bowl with aluminum foil.
  • Remove the chicken breast from the oven, let it cool a bit, then slice it and serve.

It is absolutely divine! Good appetite!

Laura Adamache

53 comments to & ldquo Chicken Breast in Bechamel Sauce & rdquo

I really wanted you to please post other recipes than the ones with dough & # 8230 with the first one you already hit!

Dear Laura, here's what I'm going to do, it's done quickly and you don't have to wait long for it! And I think it's tasty! Thanks for the ideas!

Amalia, thank you for your words. I don't know why I haven't put any recipes so far. Many times I would take pictures while cooking but I don't have any recipe posed from head to toe. From now on, I will rectify this and bring wine and food. I kiss you and I'm glad you like the chicken.

I'm glad Mariana that you like it and thank you for telling me that you want to see more recipes on the blog. I solemnly promise that from now on I will not get rid of any kind of camera. Kiss him and try him hard.

Laura, here I am in the middle of pasting this recipe. I also like a lot of ciabatta.
I cook every day, sometimes the dishes are repeated, sometimes they are new and I can't write the way I cook. now I'm back to print it and thank you for the wonderful recipes. Sweet pup and I pass by seeing that we are on the same wave with the tastes (hi, hi)
Bay, bay and have a nice afternoon!
Laura S.

My dear Laura,
As I wrote above, I prepared this recipe and not to tell you that it was & # 8221FANTASTIC & # 8221 delicious.
My husband said that, please do it to us not only now and never.
They also told me my men, that once a month I had to prepare it.
Laura, thank you once again from the bottom of my heart for all the goodies.

Laura I have a question and I hope I don't bother or be too indiscreet with her.
I have a lot of books, magazines, internet, but here and there one, I have to walk with the bread and bacon in the street to find a recipe to my liking.
I enjoy these BLOGS, this way we find ourselves faster and that's how the ideas of cooking flow.
I kiss you sweetly and I wish you continued work and a day full of success!
With great friendship and respect
Laura S.

God, I like your recipes. But, not that I'm pretentious, they can't be listed. I would be more interested in the listing option, because I don't have internet at home and no time to write them. I repeat, if possible !! Thanks and good luck in the future, it's a great blog !!

Dear Georgeta, welcome to my blog and thank you very much for liking my recipes. From what I understand, do you want to know if you can print the recipes? If that was the question I think you can print them from the browser you use. Here you gave me a phenomenal idea because I saw many widgets on this topic that you can introduce in the blog. I will look for one right now and put it on my blog to make it easier for everyone to print recipes. Thank you very much for the idea and I hope you have understood your question well. I kiss you and I am still waiting for you with my dear heart !!

Laura, thank you very much for the answer !! You understood well what I asked, thanks and for the information I managed. The idea of ​​widgets would be welcome, yes. Indeed, I also visited other blogs and I, as I told you, I only have the possibility to list, I list the recipe I wanted. I will wait for the widget, but now I can handle it. Thanks again, kiss you and be sure that I will try your networks, I have a boy (22 years old), who likes everything new in terms of recipes, and I am willing to make them. )))) bye Bye

Dear Georgeta, I'm very glad that you solved the printing problem because yesterday I was looking for a crazy widget that would work, but I still haven't found it. I am very happy that your son is open to everything new and that you are willing to try new recipes. I kiss you and I'm still waiting for you at my place !!

Laura dear,
Thank you very much for the information given about the sources of your inspiration. I still haven't been able to go in and see what it's about, but when I have a little time I will definitely do it.
Thank you in particular for your help with the translation.
I will take into account and promote that only, but only in extreme cases I will contact you. I know that it is not easy to answer all the questions and to please everyone. That is why I especially respect people who know what it means. 8222SA FII OM & # 8221!
I kiss you sweetly and I wish you a lot of success and success in everything you do.
I'm now trying to put on the Blog your recipe for Ciabatta bread and Buhteljini bread. I made both and they were fffffff. good!
Thousands of thanks!
With friendship and respect
Laura S.

My dear Laura, I am always impressed by your comments! Thank you very much for the kind words and I sincerely ask you to contact me anytime not only in extreme cases, because I am pleased to know that I can be of help to someone. And I appreciate people who have not forgotten to be people in a world as complicated as the one we live in. for me, honesty and mutual respect are basic qualities that I especially appreciate in a person. In you and in the girls I have come in contact with so far, I have found these qualities and I am very happy to see that there are still PEOPLE people with whom you can talk decently !! I kiss you my dear and don't forget I'm here whenever you need me !!

Hi Laura!
On Saturday I tried this recipe, but it turned out soft. It was very tasty, because the guests licked the plate but it looks like I was ashamed to put it on the table. I respected the quantities, but maybe I put too little breadcrumbs or maybe because I didn't have ribs I used some thinly sliced ​​bacon, which melted & # 8230! my. Last week I discovered your blog and I regained my appetite for cooking. Also on Saturday I made Korvapusty, and they came out on my 10th grade, although I wouldn't have thought that something made of dough would ever come out of my hand. All quantities are fixed, so these recipes can be used by those with disabilities in the kitchen. Too bad I only saw teachers here. Laura, best regards and I'm watching you & # 8230. I'm waiting for more food. Eventually I will have to start cooking because I have two boys and it is not easy to satiate 3 men.

Thank you from the bottom of my heart for trying the chicken breast and Korvapusty and for liking them.
I read that you had problems with chicken breast and I think it was because of the bechamel sauce that I don't think had the right consistency. I advise you next time if you want to restore it to leave it on the fire longer because when you put it to cool it must already be dense. For more safety, because as we well know any type of flour absorbs the liquid differently, next time put 75 gr of flour instead of 50 gr. This will make it quite dense and you will not have any problems. Another problem is the bacon, which being fatter and in combination with the butter with which you lined the form can create too much liquid and thus prevents the bechamel sauce from binding properly. If you use all the bacon, I say to cover with fffff a little butter the shape in which you make it. And the pemet is very important because using a larger amount it forms a kind of coating and so it will be easy for us to cut it. I don't know what type of cheese you used but I advise you to use any type that does not contain liquid anyway. Cheese, mozzarella for Pizza, brie and gorgongozola are ideal for this tart. I very much hope that these tips will be useful to you and that you will not have any problems next time.
I congratulate you wholeheartedly because you managed to make Korvapusty and that means that you are not at all anti-talent in the kitchen.
I kiss you and I will come with as many food recipes !! I look forward to seeing you at my place and for any questions I am here and I will be happy to answer you anytime !!

Clean and prepare the meat in suitable pieces. Prepare the meat in the oven or fry it in the pan, preferably, until it is tender and browned well. In a hot pan we put a spoonful of butter and on the right heat we heat the sliced ​​mushrooms for max 10 minutes after which we leave them waiting in a bowl.

Add 50 gr. butter in the pan and melt it, sprinkle 2 tablespoons with flour and stir continuously until a firmer paste results. We start to slowly add hot milk while we do not stop mixing. Incorporate slowly, gradually all the milk and let it boil for another 2-3 minutes, & # 8211 to cook the flour well, - without stopping mixing, because it sticks very easily.

Add the mushrooms and keep on the fire for 2-3 minutes, stirring constantly

If you think the sauce is too thick, add a little more milk. Season with salt and ground white pepper (if it is not white, black is also used). Originally, nutmeg is added to the bechamel sauce, so if you want you can add it. I'm not used to it. Along with the spices, add the hardened mushrooms, let them simmer for another minute and turn off the heat. Flavor with freshly chopped parsley. Add the hot bechamel sauce over the browned chicken.


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