Creamy Chicken

This creamy chicken recipe is ready in just 45 minutes! Tender chicken combined with béchamel, egg yolks, parsley and Worcestershire sauce.

📝 Ingredients

• 1.5 kg (3 1/3 pounds) chicken cut into pieces
• 75 ml (1/3 cup) olive oil
• 1 teaspoon nutmeg
• 1 tablespoon Worcestershire sauce
• Parsley (to taste)
• 1 teaspoon pepper
• 1 tablespoon all-purpose flour
• 3 egg yolks
• 200 ml (about 1 cup) béchamel sauce
• Salt (to taste)

👨‍🍳 Instructions

1. 1Season the chicken with salt, nutmeg, Worcestershire sauce and pepper.
2. 2In a large saucepan, heat the olive oil over low heat. Once hot, add the chicken along with the marinade. Stir well with a wooden spoon, cover the pan, and cook over medium-low heat for about 35 minutes, stirring occasionally, until the chicken is tender and cooked through.
3. 3Meanwhile, in a small bowl, whisk together the egg yolks, béchamel sauce, and chopped parsley until well combined. Set aside.
4. 4When the chicken is almost done, sprinkle it with one tablespoon of flour. Mix the flour well, then briefly remove the pan from the heat.
5. 5Add the béchamel and egg yolk mixture and stir well until fully incorporated. Return the pan to the heat and cook for another 3 to 4 minutes, stirring occasionally, until the sauce is creamy and well combined.
6. 6Turn off the heat and serve while hot.