With mushrooms and chicken in a creamy white wine sauce.
On a Sunday night, in front of trash TV, with everyone on their way home ravenously hungry and complaining they haven’t eaten anything in their life, I make pan-fried chicken and mushrooms cooked in a quick, easy, creamy white wine Béchamel sauce. Ever.
I must admit something. Again. This is one of those meals that, from start to finish, takes me around 15 to 20 minutes. It’s my fallback option when the kids are demanding heavy takeout pasta while yet acting politely and quietly.
I’m aware that it’s perhaps unfair of me to give them this rather than the occasionally disgusting spaghetti we’ve already purchased twice, perhaps three times. However, I don’t exactly enjoy having indigestion.
A follower of my Instagram account sent me a private message asking if I had any suggestions for creamy recipes, and she subtly hinted that she loved béchamel sauce.
Go for it!
I used to avoid any dishes that called for béchamel sauce. I was so afraid of it since every time I cooked it, the flour chunks that came out would turn into a horrifying paste after about two mouthfuls. Just to get it to resemble a sauce, I’d have to drain it several times.
After ten years of trying and failing, I’ve finally identified the issue. Too much wheat and insufficient butter are my issues. If the paste is excessively thick and practically crumbly when first mixing it, it just won’t work. Perhaps for a chef, it would, but it never did for my amateur home cook.
After many unsatisfactory dinners and a few tears of frustration, I eventually came to the right conclusion. Really, Karina? Seriously? LESS BUTTER The epiphany was like winning a Lamborghini (yes, I yelled this at myself.) Okay, so maybe I’ll have to win one first before I can properly compare them, but you get the idea.
To cut a long tale short, I use this as a backup plan when I don’t have any cream on hand. The white sauce is thick and creamy and has a flavorful kick from white wine, garlic, and parmesan cheese.
Nothing compares to watching your children come through the front door, dash around the home, and then suddenly halt and inquire, “Um, what’s that smell? What do you prepare? Is it all set? I’D LIKE SOME! “And then to watch them devour their meals, pausing to savor each rich mouthful with an “mmmm.”
The best sensation is imaginable.
- 2 teaspoons olive oil
- 600 g | 21oz skinless chicken thigh fillets, cubed
- 1 head of broccoli, cut into florets
- 200 g | 7oz sliced mushrooms
- 4 garlic cloves, crushed
- 3 tablespoons butter
- 2 level tablespoons flour
- 1 3/4 cups milk (plus extra if needed)
- 1/4 cup white wine
- Salt and pepper to taste
- Parmesan cheese to serve
- In a big pan, heat the oil on medium. Broccoli florets and mushroom slices are added after the chicken has been browned and are pan-fried until the broccoli takes on a brilliant color. Add the garlic and stir. Fry until fragrant, about 30 seconds. Place aside.
- Melt the butter in a separate pan over low heat. After turning off the heat, add the flour and stir until smooth. Return to the heat and add 1/4 cup of the milk, briskly combining and blending until smooth. Another 1/4 cup of milk should be added, and it should be smoothed out fast. Half a cup at a time, start adding the remaining milk and continue stirring until all it has been added. Stir continuously until the sauce starts to thicken. Over low heat, whisk the sauce while incorporating the white wine. If the sauce gets too thick, add a little more milk (1/8 cup at a time) until you get the right consistency. Ours should be thick and creamy.
- After mixing the chicken, add the Bechamel sauce. Serve over spaghetti, rice, or zoodles, and top with parmesan Parmesan!