Mornay is a cream sauce made with Swiss-style
4 1 1/2 Tablespoons Butter
1 1/2 Tablespoons Flour
3/4 cup Half and half (that's half milk, half
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.
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