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Chicken Mornay
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Chicken Mornay

 

Mornay is a cream sauce made with Swiss-style cheese. Serves

4 1 1/2 Tablespoons Butter

1 1/2 Tablespoons Flour

3/4 cup Half and half (that's half milk, half cream)

1/2 cup Swiss cheese,

grated Salt and white pepper to taste

4 Chicken breasts, boneless and skinless

1/4 cup Flour

2 tablespoons Olive oil

4 strips Bacon, cooked, diced

1 medium Tomato, diced

1 Tablespoon Parsley, chopped

In a small saucepan, melt the butter.

Whisk in the flour and cook for 3 minutes.

Whisk in the half and half.

Heat until steaming.

Whisk in the cheese until totally melted.

Simmer for 20 minutes, stirring often.

Check seasonings.

Heat the oil in a skillet.

Dredge the chicken in the flour.

Add to the pan and cook for 10-12 minutes (turning once) or

until fully cooked.

Place the chicken on a plate.

Top with the sauce.

Garnish with the bacon, tomatoes, and parsley.

 

- Nick Sundberg