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Chicken bechamel sauce

Chicken bechamel sauce

Sauces and salad dressings | Easy | 25 minutes
Sauces and salad dressings
Easy
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Recipe details

Ingredients

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Directions

  1. Cook carrots and celery in a little water until tender. Drain and reserve. 
  2. Fry mushrooms in oil in a skillet over medium-high heat. 
  3. Add all vegetables and chicken to the bechamel sauce, and heat through. 

Chef’s secret

Serve chicken bechamel sauce on vol-au-vent shells. Any leftover sauce can be used to make chicken lasagna or chicken spinach puff pastries (see recipes on IGA.net).

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