Chicken in White Sauce

This is not my recipe. I tried this recipe out from "Moner Moto Ranna", published by Ananda Publishers. It is an easy and fast dish, and goes well with toasted bread as a winter dinner.

Seeing the photograph in my album on Orkut, some of my friends wanted the recipe from me. I provide below the exact recipe from the same book. However, I myself tried the recipe out in a much smaller proportion.

Ingredients

1. Chicken-1.5 kg
2. Bay leaf -1
3. Parsley leaves- 1 bunch
4. Salt and Pepper , to taste

For the sauce

1. Flour- 1/2 cup
2. Butter- 1/4 cup
3. Cream -1 cup

Process

1. Cut the chicken in small pieces.
2. Boil the chicken along with salt, pepper, bay leaf and parsley leaves.
3. Strain the chicken stalk.
4. In a pan, melt the butter.
5. Add flour to the melted butter and fry.
6. While the flour is still white in color, yet the rawness gone, add the chicken stalk.
7. Once the ingredients come to a boil, remove the pan from heat and add the cream.
8. Stir continuously over low heat until the sauce is prepared.
9. Add salt and pepper to the sauce according to taste.
10. Fry the chicken lightly in oil/butter.
11. Arrange the pieces in a bowl and spread the sauce above the pieces.
12. Serve hot.

I tried out this recipe with boneless chicken. Also, the proportion of my sauce became more that the amount of chicken pieces. Hence, in my photograph, the chicken pieces are barely visible.