For the béchamel sauce:
– 80g cornstarch
– 1 liter of milk
– 40g butter
Instructions:
1. Begin by cutting the chicken breasts into small pieces and then mince them using an electric mincer.
2. Remove the earthy part of the mushroom stems, rinse the mushrooms, and pat them dry. Finely chop the mushrooms.
3. Wash and dry the broccoli, then cut it into small florets and finely chop them to resemble semolina.
4. Peel and chop the onions, and chop the garlic cloves. In a saucepan, sauté the garlic and onions in a little olive oil.
5. Add the minced chicken to the saucepan and cook for a few minutes, stirring occasionally. Pour in the white wine and add the thyme leaves.
6. Stir in the sliced mushrooms. Season with salt and pepper, mix well, and let it simmer, covered, for about 20 minutes. Stir in the cream towards the end of cooking.
7. Prepare the béchamel sauce: In a saucepan, dissolve the cornstarch in a small amount of cold milk, then pour in the remaining milk. Bring it to a boil while whisking constantly. Once the béchamel thickens (after about 1 minute), add the butter and 150 g of grated Parmesan. Mix well until smooth.
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