How to Cooking

How to Cooking

How to cooking

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.

How to make Grilled Chicken with Bechamel Sauce


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



Heat gas grill to medium heat or charcoal grill to ash white. Set coal aside. Make aluminum drip pans; put coal opposite.


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.


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.


Stir in sour cream. Continue cooking, stirring occasionally, 3-5 minutes or until heated through. Serve grilled chicken.

How to make Grilled Chicken with Bechamel Sauce

You can refer to many ways to do each other here:


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