2 tablespoons of butter
1 finely chopped onion
2 cloves of garlic, minced
1/2 cup of white wine
1 kg of chicken breast, cut into strips
Sauce
1 tablespoon of butter
3 tablespoons of all-purpose flour
2 cups of milk
2 egg yolks, beaten
2 tablespoons of heavy cream
3 tablespoons of ketchup
1/4 teaspoon of nutmeg
100 g of mushroom
1/4 teaspoon of cinnamon
2 tablespoons of ricotta cheese
Shredded cheese to taste
1 package of grated sweet potato
2 tablespoons of butter
1 finely chopped onion
2 cloves of garlic, minced
1/2 cup of white wine
1 kg of chicken breast, cut into strips
Sauce
1 tablespoon of butter
3 tablespoons of all-purpose flour
2 cups of milk
2 egg yolks, beaten
2 tablespoons of heavy cream
3 tablespoons of ketchup
1/4 teaspoon of nutmeg
100 g of mushroom
1/4 teaspoon of cinnamon
2 tablespoons of ricotta cheese
Shredded cheese to taste
1 package of grated sweet potato
1
In a pan, melt the butter and sauté the onion and garlic until golden brown
Add the wine and chicken, and let it cook until tender
Turn off the heat and reserve
2
In another pan, melt the butter and whisk in the flour to make a roux
Cook for 1-2 minutes, then gradually add the milk and egg yolks, whisking constantly
3
Add the heavy cream, ketchup, nutmeg, mushroom, and cinnamon
Whisk until smooth
4
Mix the sauce with the chicken
Pour it into a casserole dish, top with ricotta cheese and shredded cheese to taste
5
Bake in a preheated oven at 400°F for 30-40 minutes or until golden brown
Remove from the oven and top with grated sweet potato
Serve immediately.
