Pechugas de pollo Villaroy
- Bárbara Larraín
- 20 abr 2021
- 2 Min. de lectura
Media - 1 hora - 6 personas
Receta creado por cookidoo.
Ingredientes:
2 pechugas de pollo sin piel (600-800 g)
2 pizcas sal
pimienta negra recién molida a gusto
2 chorritos aceite de oliva
500 g agua
Salsa Blanca o Bechamel
50 g aceite de oliva
100 g mantequilla
170 g harina
800 g leche
1 pellizco nuez moscada molida
pimienta molida recién molida a gusto
1 cdta sal
Para Freir
3 huevos batidos
200 g pan rallado
300 g aceite para freír
Preparación:
1. Colocar cada pechuga sobre un pedazo de film transparente, espolvorear con la sal y la pimienta y un chorrito de aceite. Envolver cada pechuga formando un saquito o papillote con el film y poner en el recipiente Varoma. Tapar y reservar.
2. Poner en el 500 g agua y ubicar el Varoma en su posición y programar
Retirar el Varoma y vaciar el vaso. Dejar enfriar las pechugas sin desenvolver (aprox. 1 hora). Cuando estén frías, desenvolver y poner en un bowl el líquido de cocción de los papillotes. Cortar el pollo en rodajas de 2 cm y reservar.
3. Para preparar la salsa blanca: Poner en el vaso 50 g aceite y 100 g mantequilla. Calentar 2 min / 120°C / vel 1.
4. Añadir 170 g harina y cocinar 3 min / 120°C / vel 2.
5. Incorporar el jugo de los papillotes reservado, 800 g leche, 1 pizca nuez moscada, pimienta recién molida a gusto y 1 cdta sal. Mezclar 10 seg / vel 6 y luego programar 8 min / Varoma / vel 4. Dejar reposar 5 minutos en el vaso y verter la salsa en un pyrex mojado de 25 cm. aproximadamente.
6. Poner cada rodaja de pechuga en la bechamel caliente, deben queden cubiertas por todos los lados y algo separadas entre sí. Reservar en el refrigerador durante 2 horas.
7. Rebozar cada trozo pollo en el huevo batido y después en el pan rallado. Freír en una olla pequeño con abundante aceite caliente y dejar escurrir sobre papel absorbente. Servir caliente.
This is a classic and delicious recipe from French-inspired cuisine, and the blog post presents it in a very simple and appealing way. I really liked how “Pechugas de pollo Villaroy” is explained as a comforting dish where tender chicken breasts are coated in a rich béchamel sauce, then breaded and fried until golden and crispy. It’s the kind of recipe that feels both traditional and satisfying, perfect for a homemade family meal.
What makes this dish stand out is the contrast of textures—the creamy, soft béchamel on the inside and the crunchy golden coating on the outside. This combination is what makes Villaroy-style chicken so popular in both home kitchens and restaurants. It’s also a flexible recipe that can be…
This recipe for Chicken Villaroy is absolutely fantastic and such a classic comfort dish! The detailed steps for preparing the creamy béchamel coating make the process seem much more approachable for home cooks looking to elevate their dinner game. Just as mastering a complex French technique requires patience and precision, many students find themselves needing a bit of extra support when tackling technical tasks, such as seeking spss assignment writing help online to ensure their data analysis is as flawless as this golden-brown crust. Thank you for sharing such a delicious and elegant way to transform standard chicken breasts into a gourmet meal!
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This pechugas de pollo Villaroy recipe looks absolutely delicious and well‑explained. I can’t wait to try it this weekend with friends. By the way, your food photos are amazing they almost made me drop my spider hoodie in excitement.
This Pechugas de Pollo Villaroy recipe from Bárbara Larraín's blog looks absolutely mouthwatering—those tender steamed chicken breasts sliced, smothered in rich homemade béchamel, chilled, then breaded and fried to crispy golden perfection sound like the ultimate comfort food upgrade! It's such a classic yet indulgent Chilean-Spanish twist on chicken, and the Thermomix steps make it feel approachable even for busy days. If you're juggling studies or work and craving more time for delicious home cooking like this, services like Assignment Help UK can free up your schedule so you can focus on whipping up these beauties without the stress. Definitely bookmarking this one to try soon!