A delicious and easy-to-make chicken dish with a creamy cheese sauce.
Preheat your oven to 180°C (350°F).
Preheating ensures even cooking of the chicken.
Season the chicken breasts with salt and pepper.
Let the chicken rest for a few minutes after seasoning to absorb the flavors.
Dredge the chicken breasts in the flour, shaking off any excess.
Ensure an even coating for a consistent crust.
Heat the canola oil in a frying pan over medium heat and brown the chicken breasts on both sides, about 5 minutes per side.
Don't overcrowd the pan to maintain the heat.
Transfer the chicken breasts to an ovenproof dish and bake for 15 minutes or until fully cooked.
Use a meat thermometer to check the internal temperature of 165°F (74°C).
In a saucepan, melt the butter over medium heat. Add the flour and cook, stirring constantly, for 1 minute.
Cooking the flour removes its raw taste.
Gradually whisk in the milk and cook until the sauce thickens, about 2 minutes.
Stir constantly to prevent lumps.
Remove the saucepan from the heat and stir in the cheddar and edam cheeses until melted.
Add the cheese off the heat to prevent it from becoming grainy.
Serve the chicken breasts on plates and pour the cheese sauce over them.
Drizzle the sauce evenly for a professional presentation.
Garnish with parsley and a sprinkle of paprika before serving.
Fresh herbs add a burst of color and flavor.
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