Chicken Fillet in White Sauce

Chicken has always been staple in my household. We love it cooked differently – fried, braised, adobo (uniquely Philippines’), battered, creamed. However, chicken is prepared, it is always a hit (at least in my household).

This time we will be sharing recipe of our version of Chicken Fillet in White Sauce.

For the fillet ingredients, we need the following:

§  Ground chicken (400 grams)

§  Coarsely chopped onion and garlic

§  Smoked Paprika (1 tsp.)

§  Egg (1)

§  Flour (1/2 cup)

§  Salt and Pepper to taste

§  Oil (of your choice)

 

For the white sauce, here are what we need:

§  Flour (2 tbsp.)

§  Evaporated Milk ( 1 can)

§  Salted or Unsalted Butter

§  Cheese

§  White Pepper Powder (1 tsp.)

§  Garlic Powder (1 tsp.)

§  Salt to taste

For the unmeasured ingredients, we will leave it up to you. We have individual preferences, anyway. I may like my onions white because it’s sweet but it may not be what you please and that is totally fine.

I like garlic a lot, so I may use more than what is enough for you. Even skipping it won’t hurt, if it is really something that you hate. Well, let’s face it, there are just people who dread garlic. Not me, though.

You can as well alternate evaporated milk to fresh one if you have it. Or if you must, you can use half a can of milk and half water… up to you.

Be your own boss in your kitchen. Explore! It isn’t a crime if you want your recipe to taste different than the others. A recipe is just a guide, anyway. Whenever I see recipes online that I might like trying, I save them. In fact, I do it often. But it following it all the way through is not always the case in my kitchen. I always tend to modify according to my own preferences and if you are doing the same, it’s definitely okay!

Now let’s get this thing done before we go anywhere!

For the fillet, simply combine all the ingredient together. I prefer using a deep bowl in doing this because it helps the mixing way easier. For a clean mixing, a silicon spatula would always do the trick.

As soon as everything is well combined, we can now start frying. Simply scoop some chicken mixture, and fillet it, however you want it. Two minutes for each side will do on low to medium heat. Putting the lid of the skillet on will aid fast frying. Also, please note that we don’t need the chicken fillet to float on oil here. A teaspoon or two will do as the chicken meat itself releases its own oil. Oil can even be discounted if you’re using a good non-stick skillet.

For the white sauce, again, just combine everything but this time a whisk (if you have it) will come in handy. However, to ensure a lump-free sauce when you top it on your chicken, a strainer can do magic.

In a saucepan, add a fair amount of butter and then the mixture. Stir constantly on low heat. The moment you get a gravy-like consistency, that’s when you know that it’s done.

The Plating

Plating chicken fillet doesn’t have to be complex. You can use any plate you have. Simply lay down fillet one after the other and drizzle it with the white sauce and voila!

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