The Villeroy or Villaroy sauce is a preparation derived from the Bechamel sauce that differs by containing, in addition to the same ingredients, cheese and egg white in its ingredients. It is a sauce that can help us to make an infinity of rich dishes, so I share with recipes my version of the chicken breasts to the Villaroy, which is not because I have made them, but they are very good youll see.
| 🚻 4 Diners | 🕘 1h 30m | 🍵 Main Dipe | 🤯 Difficult Distraction |
| Ingredients to make chicken breasts to Villaroy: |
| 2 Bone chicken breasts 1 egg flour for erbozar breadcruit to rebozar 1 small glass of olive oil para the bechamel :: 60 grams of flour 1 glass of chicken broth 1 glass of milk 1 1 pinch of nutmeg 1 pinch of ground black pepper 1 teaspoon of salt 60 grams of butter |
| Additional characteristics: cheap cost, fried, traditional recipe of France |
Ingredients to make chicken breasts to Villaroy:
1. To prepare this easy chicken recipe to Villaroy, first we have to do the bechamel: for this, we melt into a pan, add the flour, stir, incorporate the chicken and milk broth and let us thicken, salt and pepper and We sprinkle with nutmeg. Remove from heat, add the yolk and mix.
2. We cut the breasts into fine fillets and season them. In a pan with oil we slightly fry the breasts, we pass them through the Bechamel sauce and let them cool.
3. We refer the Villaroy breasts in flour, and we passed them through the well-whipped egg and breadcrumbs.
4. In a pan with plenty of oil we fry the breasts to the Villaroy until golden brown.
5. We serve the chicken breasts to the Villaroy accompanied by lettuce and/or fried potatoes for example. I recommend that you go through my blog Catinas kitchen to see many more chicken recipes or that you try one of these that are very good too :- Baked chicken breasts
– Chicken breasts in mushroom sauce
– Empanized chicken breasts with oatmeal
