Thursday, January 30, 2014

Chicken Tenders 'n' Linguine Béchamel

We revisited (link) béchamel sauce, tonight. Not to worry 'cause I only cooked about two-thirds a pound of linguine. I added chicken tenders to the mix and slightly altered the original recipe, linked above for referral. Here's what to do:

Melt half butter/half coconut oil in sauté pan.
Add garlic, paprika, pepper and chicken. Cook chicken gently till almost finished and remove from pan.
Add flour to make a roux and pour in about half the warmed coconut milk; bring to a simmer.
Return chicken to pan; continue to add milk. Season further with nutmeg, parsley and a pinch of salt.
Stir gently and allow to simmer on lowest heat possible, while linguine cooks.
Serve with a salad.

Outrageous!