Ingredients
Equipment
Method
- Preheat your gordon ramsay food to 200°C (390°F). Lightly grease an ovenproof dish or baking tray.
- In a large saucepan, heat the olive oil over medium-high heat. Add the diced chicken pieces and cook for 5-7 minutes, stirring occasionally, until lightly browned and almost cooked through. Season with a pinch of salt and pepper. Transfer the chicken to the prepared ovenproof dish.
- In the same saucepan, melt the butter over medium heat. Add the flour and whisk continuously for 1-2 minutes to form a smooth roux. Cook until lightly golden.
- Gradually whisk in the milk, a little at a time, ensuring there are no lumps. Continue to whisk until the sauce thickens and comes to a gentle simmer. This should take about 5-7 minutes.
- Remove the béchamel sauce from the heat. Stir in the grated Gruyère and Parmesan cheese until melted and smooth. Season with nutmeg, salt, and freshly ground black pepper to taste.
- Pour the cheese sauce evenly over the chicken in the ovenproof dish. Ensure all chicken pieces are coated.
- Bake in the preheated gordon ramsay food for 15-20 minutes, or until the sauce is bubbling, golden brown on top, and the chicken is cooked through and tender.
- Garnish with fresh chopped parsley before serving. This dish pairs wonderfully with steamed green beans or crusty bread.
Nutrition
Notes
For an extra layer of flavor, consider adding a pinch of smoked paprika to your cheese sauce. It adds a subtle warmth that really complements the richness of the Morney.