ملوكي الدجاج

We place the chicken breasts in a pot over heat to boil them with some seasonings such as bay leaves, black pepper, and onion.

After the chicken is cooked, we drain it and set it aside on a plate.

We strain the chicken broth and keep it to use later in preparing the béchamel sauce.

To prepare the béchamel, we melt 150 g of butter in a pot over medium heat.

We add 8 tablespoons of flour to the butter and stir continuously until it becomes lightly golden.

We gradually add 5 cups of chicken broth and 2 cups of milk, whisking constantly until the mixture becomes smooth and combined.

We season the béchamel with salt, nutmeg, and white pepper to taste.

If the sauce becomes too thick, we add a little more chicken broth or water until reaching the desired consistency.

We add some mozzarella cheese to the béchamel and stir until melted.

We add the mushrooms to the sauce and mix well.

We add the shredded boiled chicken to the béchamel and mushroom mixture and stir until well combined.

We let the mixture simmer over low heat for 15 minutes to blend the flavors.

We serve the Chicken Malouki hot alongside white rice.

We garnish the dish with chopped parsley if desired.