The diplomatic shells
Instructions
Prepare the béchamel sauce with milk, flour and half the butter in a saucepan over low heat and stirring, and then incorporate the whipped cream and the egg smoothie.
With the remaining butter, Saute and take color to chicken breasts smooth above, bathing them with wine.
When the wine has evaporated and the breasts softened, remove from heat, cut in strips and add them to the hot bechamel sauce, stirring.
Season with this sauce cooked al dente shells and already drained, Powdering with grated cheese and a pinch of nutmeg.
Ingredients and dosing for 4 persons
- 400 g of type pasta shells
- 80 g of butter
- 1 egg
- 2 chicken breasts
- 1 1/2 tablespoons of milk
- 1 tablespoon of flour
- 40 g of fresh cream
- 3 tablespoons of dry white wine
- Salt
- 1 pinch of nutmeg
- Grated parmesan cheese
- Béchamel sauce (made with part of the ingredients)