Shells at the Diplomat
Recipe first for 4 people based on Shells.
Preparation:
Preparation: Prepare the béchamel with the milk, the flour and half the butter in a saucepan over low heat and stirring, then add the cream and beaten egg. With the remaining butter, brown the previously flattened chicken breasts and brown them, wetting them with the wine. as soon as the wine has evaporated and the breasts have softened, remove them from the heat, cut them into strips and add them to the hot béchamel, stirring. Season the shells cooked al dente and already drained with this sauce, sprinkling with the grated cheese and a pinch of nutmeg.
Ingredients:
Ingredients: 400 G Pasta Like Conchiglie - 80 G Butter - 1 Egg - 2 Chicken Breasts - 1 1/2 Tablespoons Milk - 1 Tablespoon Flour - 40 G Fresh Cream - 3 Tablespoons Dry White Wine - Salt - 1 Pinch Nutmeg - Cheese Grated Parmesan - Bechamel Sauce (prepared With Part Of The Ingredients)
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