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.
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]
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (142g)|
|Recipe Makes: 32 Servings|
|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.
Calories per serving: 251
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!