How to make Grilled Chicken with Bechamel Sauce
It’s quick, easy, and tastes great on any meat. We put it on chicken, steak, pork. If your meat needs a bit more, this is your sauce.
Ingredient
For grilled chicken
1 chicken breast cut into 4 steaks
A little salt
A pinch of black pepper
1 tablespoon BBQ sauce
Marinate chicken for at least 30 minutes.
For grilled vegetables
1 medium carrot sliced
1 medium onion cut into 4 pieces
3 sliced baby corn
3 potatoes (boiled for 10 minutes)
2 tablespoons oil
A little salt
pinch of pepper
2 tablespoons cream
Bake all three vegetables for 15 minutes in the oven at 200°C
For the white sauce
3 tablespoons oil
1/2 tablespoon butter
1 tablespoon All-purpose flour (maida)
1 cup milk
2 tablespoons cream
A little salt
pinch of pepper
1/4 cup olives (optional)
1/4 cup mushrooms (optional)
1 inch cubed mozarella cheese, chopped
Sprinkle with oregano or parsley
Perform
STEP 1
Heat gas grill to medium heat or charcoal grill to ash white. Set coal aside. Make aluminum drip pans; put coal opposite.
STEP 2
Brush the chicken breasts with oil; Place on griddle on drip pan. Bake, turning occasionally, 25-35 minutes or until internal temperature reaches at least 165°F and water comes out when pierced with a fork.
STEP 3
Melt butter in a 2-quart saucepan until sizzling; saute garlic. Cook over medium-high heat for 1 minute. Stir flour; Continue cooking 1 minute or until bubbly. Reduce heat to medium. Stir in all remaining wine sauce ingredients except sour cream. Cook, stirring occasionally, 1-2 minutes or until sauce thickens.
STEP 4
Stir in sour cream. Continue cooking, stirring occasionally, 3-5 minutes or until heated through. Serve grilled chicken.
You can refer to many ways to do each other here: