Henny Penny Chicken (Chicken in White Sauce)

My version of the Henny Penny chicken - quicker and easier to make.


Boneless chicken, thinly sliced into 1 inch pieces, 200-250 grams.
Butter, 2 tbsp
Flour, 1 tbsp
Cheddar cheese, 1/2 cup
Cream, whipped, 1/2 cup (optional)
Milk, 1 cup
Salt and pepper to taste


Heat a tablespoon of butter in a frying pan and stir fry the chicken strips for around 4-5 minutes. Season with salt and generously with pepper and keep aside. Take another pan and make the roux for the bechamel sauce by melting the butter and mixing in the flour. Cook for a minute to remove the rawness of the flour, now add about a cup of milk slowly, while whisking on low heat. Let it simmer, on very low heat, whisking continuously till the desired consistency is attained. Season well with salt and pepper and add freshly chopped parsley, shredded cheddar cheese, whipped cream and stir fried chicken and mix well. Serve with boiled and buttered rice, garnish with fresh chopped parsley.

*You may use dried parsley in half the quantity if fresh is unavailable.
*You may also add sliced mushrooms with the chicken while stir-frying.
*Add or subtract milk in the bechamel sauce according to the consistency required.

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