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

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Name: Pollo Villeroy
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 32
Cuisine: Spanish
Ingredients: 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

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INGREDIENTS

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

Servings

INSTRUCTIONS

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]

NOTES

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Pollo Villeroy

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

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]

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Jiji likes his fancy chicken nuggets =P
Firebyrd

Chicken tenders!
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Nutrition

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Serving Size: 1 Serving (142g)
Recipe Makes: 32 Servings

Calories: 251
Calories from Fat: 112 (45%)

Amt Per Serving		% DV

	Total Fat 12.5g	17 %
	Saturated Fat 6g	30 %
	Monounsaturated Fat 3.9g
	Polyunsanturated Fat 1.4g
Cholesterol 74.9mg		23 %
Sodium 66.6mg		2 %
Potassium 245.8mg		6 %
Total Carbohydrate 12.8g		4 %
	Dietary Fiber 0.7g	3 %
	Sugars, other 12.1g
Protein 20.8g		30 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 251

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