Béchamel Chicken – A Sauce Worth Perfecting Just For This

You'll Need (for 2):

- 2 chicken breasts
- salt and pepper
- 1 cup flour
- 1 beaten egg
- 1 cup bread crumbs
- oil
- 1 ball of fresh mozzarella, sliced
- ½ stick butter
- ¾ cup whole milk
- ½ cup parmesan

Here's How:

1. First season the chicken breasts with salt and pepper. Prepare three bowls for the breading: in the first, ¾ cups flour, the second, beaten egg, and the third, 1 cup bread crumbs. Coat the breasts in flour, egg and bread crumbs.

2. Fry the coated chicken in hot oil until both sides are golden brown.

3. Remove the chicken, place on a baking sheet, and cover with slices of fresh mozzarella.

4. 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.

5. Spoon the finished sauce over the chicken breasts and sprinkle with parmesan. Bake at 350 °F for 20 minutes.