Potato Balls with Chicken and Bechamel Sauce
Ingredients: 500 gr diced chicken breast, 1 onion, yellow-green-red paprika, 2 cloves garlic, 4-5 mushrooms, 1 tbsp butter, 3 tbsp oil, a small bowl of tomato sauce or pureed tomato, salt, black pepper, thyme, 1 teaglass water (100ml). .
Potato balls: 5-6 boiled potatoes, salt, black pepper. Bechamel sauce: 1 tbsp butter; 1 heaping tbsp flour, 2 glasses milk, salt and black pepper. .
Topping: grated cheese. .
Direction: Heat oil on a wide skillet and cook diced chicken breasts. Transfer the cooked chicken in a seperate dish and put onion, mushroom, cloves and paprika in the same skillet and cook for five minutes. Stir in the tomato sauce then the chicken and cook for another five minutes like this. Prepare potato balls out of the boiled potatoes. Make sure not to make them too tiny. When you are done, start with the sauce. Put butter in a saucepan. When it is completely melted, add flour and toast it. Do not forget to stir continously. Pour in the milk gradually then season with salt and pepper. Bring the mixture to a boil and pour it on the potatoes right after. Top the dish with grated potatoes and bake in the oven at 220 degrees. Bake until you see brown spots forming on the cheese. Serve hot. Bon appetit!
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