Pollo Villeroy

Pollo Villeroy

100% would make again

Ready in 45 minutes

Pollo Villeroy is a chicken breast coated with a bechamel cream sauce, then breaded and fried.


8 whole boneless skinless chicken breast; halved & cut into quarters
4 onion; halved
4 small bay leaf
1 teaspoon thyme
4 sprigs parsley
chicken broth
1 Salt
freshly ground pepper
4 teaspoon Water
bread crumbs
cooking oil; for frying
20 tablespoons unsalted butter
1 1/2 cups Flour
3 cups reserved broth
3 cups milk
1 Salt
freshly ground pepper
1 grating nutmeg

Original recipe makes 32 Servings



Combine the chicken, onion, bay leaf, thyme, and parsley in a saucepan. Add enough chicken broth to cover and season with salt & pepper. Bring to a boil, cover, and simmer until chicken is just barely cooked, about 10-15 minutes. Bo not overcook. Remove chicken from the broth, drain and let cool, reserving 3/4 cup of the broth.

Bechamel Sauce:

To make the bechamel, melt the butter in a saucepan, stir in the flour, and cook for a minute. Add gradually the reserved broth and the milk, season with salt, pepper and nutmeg, and continue cooking, stirring constantly, until thickened & smooth. Cool the sauce, stirring occasionally.

Dip the chicken pieces into the sauce, coating each piece completely. Arrange on a platter and chill until the sauce is firm, at least one hour. [May be prepared ahead]

Dip the chicken pieces into the beaten egg and coat well with the bread crumbs. Fry in hot oil (about 385 F) at least 1/2 inch deep until golden on all sides. Or, better, use a deep-fryer. Drain on paper towels. [May be kept warm in 200 F oven up to 20 minutes]

Alert editor   

Jiji likes his fancy chicken nuggets =P

Chicken tenders!

Calories Per Serving: 251 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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