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Ingredients

How to make it

  • In a heavy sauce pan combine butter, flour making a white roux(Mix together is what that means),
  • set aside let cool. In another sauce pan scald milk (heat to just below a boil) add roux stirring constantly.
  • Stick bay leaf into onion with clove and put into Bechamel sauce. simmer at least 15 min.
  • Adjust thickness with milk.season light with salt, pepper and nutmeg, remove onion and the other ingredients stuck in the onion.
  • That's the correct way to make a Bechamel Sauce.
  • For cheese sauce add 4 oz.grated Pepper Jack cheese(if too spicy use half Swiss or some soft melting cheese you like), 1/4 tsp. dry mustard and 1 tsp. Worcestershire sauce
  • to Bechamel Sauce blend well. Stir often don't burn.
  • Now for a short cut!
  • I had a cook who Couldn't make this sauce so I came up with a short cut.
  • You can buy those instant white gravy mixes and adjust the flavors with the above spices, works well.
  • I believe you will have enough sauce for 4 chicken breast halves.
  • It's best to cook on an open fire grill, but if you need to cook in a pan use a cast iron skillet, Spray pan with Pam and get it hot. Salt and pepper chicken,1/2 thickness is best.
  • (You can flatten chicken breast if too thick with a mallet between a large sheet of saran wrap). Use the smooth side of mallet and don't tear the chicken. A flat pan can work as a mallet.
  • Let chicken sit after cooking for about ten minutes and slice about a half inch thick across the width. drain your fettuccine and portion on four serving plates.
  • Top Fettuccine with portion of sauce ( thin sauce if needed with warm milk).Then put Chicken on top of fettuccine and cheese sauce and garnish with a little grated pepper jack cheese. Serve with toasted garlic bread.
  • You can also make this into chicken enchiladas served with a pico de gallo and rice pilaf.
  • Variations:
  • Bechamel is a mother sauce which means you can make smaller sauces from it. To 1 quart of bechamel(of course season to taste).
  • You can add 4 oz to 8 oz. for a cream sauce.
  • 4 oz. Gruyere cheese and 2 oz. of Parmesan stirred in just until they melt.
  • Take off heat and finish with 2 oz. unsalted butter,thin out with milk if needed.
  • This is a Mornay Sauce.
  • This can be turned into an Alfredo sauce with 1/2 cup white wine, a 1/2 tsp. garlic powder and about 4 oz. of heavy cream.
  • Add seafood you like, I use shrimp, crab and scallops cook them and use the stock from your seafood for more flavor. If the seafood isn't enough flavor add enough chicken bouillon to make a richer sauce, about 2 tsp. taste as you add the chicken bouillon don't get it too salty.
  • 8 oz Cheddar cheese, 1/2 tsp. dry mustard, 2 tsp. Worcestershire sauce.
  • I think you got the idea, this basic Bechamel Sauce goes on and on. Even a nice beef stroganoff can be made from this. Just add mushrooms, onions, white wine, beef bouillon,
  • tomato paste, mustard,sour cream and of course some nice beef tenderloins cut into 1 1/2
  • inch strips . A little kitchen bouquet will add color if needed.
  • Also don't limit yourself to just fettuccine, a nice penne or ziti would work well.
  • If you want to make the enchiladas, I would use a Mexican cheese like Asadero , it melts and would add flavor with the pepper jack cheese.
  • I like the chicken with just the salt and pepper, but use what spices you think might be right for you. I have stewed the chicken for the enchiladas with rotel tomatoes and green chilies. This works well, but can be spicy, use some stewed tomatoes to cut down on heat, also shred the chicken while stewing.
  • Add some sour cream and cheese sauce to the chicken and stuff this mixture into the tortillas. Use corn or flour tortillas. Some times I soften the corn tortillas in a little hot oil then pat dry before I stuff them. Roll up the stuffed tortillas and place in the appropriate size pan and cover with more pepper jack cheese sauce. Heat in a 350 oven until bubble and hot.
  • Thanks for reading and I hope you can make this work. I think of a recipe as a guideline
  • and I change them often. I have had some flops, but sometimes you can save the recipe with a little thought.
  • Later,
  • Tom

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    " It was excellent "
    mjcmcook ate it and said...
    ~HELLO~
    Your Daughter is a 'Lucky Gal'!
    I Hope that she appreciates your
    "5'FORK!!!!! recipe~
    Thank-you for sharing~
    ~Blessings~
    ~*~mj~*~
    I added this recipe to some of my 'Groups'~
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