Chicken with béchamel sauce

Ingredients for 4 servings:

• 1 chicken, whole or chicken parts
• 1 carrot(s)
• 1 onion(s)
• Water (salt water)
• 1 tbsp flour
• 1 tbsp margarine
• 0.4 liters of milk
• 1 tbsp cheese (a yellow variety), grated
• salt and pepper
• nutmeg

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

a delicious, quickly prepared meal for guests

Wash the chicken and cook in salted water with the onion and carrot. Then debone and chop it up slightly and place it in a square ovenproof dish. For the béchamel sauce, sauté the flour and fat in a small saucepan. Remove from the heat and slowly stir in the milk (use a whisk). Bring to a boil one or two more times to allow the sauce to thicken slightly. Stir in salt, pepper, and nutmeg. Mix half of the sauce with the chicken. Spread the other half on top. Sprinkle with the grated cheese. Then place in the oven at 180°C until the cheese is browned. Variation: Cook two carrots and two potatoes each, cut into small cubes, and add to the chicken, adding peas if desired.