Chicken Maryland

Directions

For Chicken: 

1. Place the chicken in a large, shallow pan. Pour the buttermilk over and marinate, refrigerated, for 60 minutes.
2. Preheat the oven to 375°F. In a large roasting pan, melt 6 tablespoons of the butter.
3. Drain and discard the buttermilk. In three separate shallow dishes, place the flour, the beaten eggs, and the breadcrumbs.
4. Dredge each chicken piece through the flour, egg, and breadcrumbs, in that order.
5. Arrange the breaded pieces of chicken in the roasting pan and bake 30–40 minutes, turning once.

For Béchamel Sauce:

6. In a large saucepan, melt the butter over medium heat. Whisk in the flour until the texture becomes a smooth paste. Cook for about 2 minutes, whisking constantly.
7. Add the milk gradually, ⅓ cup at a time. Continue to cook, whisking, until the sauce has completely heated through and become smooth and thick.
8. Remove from the heat and season with salt and nutmeg.

For Banana Garnish:

9. In a large skillet, melt the remaining 3 tablespoons of butter over medium heat. Sauté the banana slices until golden brown.

For Assembly:

10. Warm plates. On each, arrange 2 pieces of the chicken.
11. Drizzle the béchamel sauce over all, and then garnish each plate with a few slices of sautéed banana.