Chicken Breasts Mornay
Serves 4
Chicken breasts cooked with mushrooms and baked under a Mornay sauce of milk, cream, egg yolk, Swiss, and Parmesan cheese, then browned under the broiler.
Directions
- Sprinkle the chicken pieces with salt and pepper.
- Melt one tablespoon butter in a heavy skillet. When it is very hot, add the chicken and cook until lightly golden on both sides, about 2 minutes to a side. Sprinkle the mushroom over and around the chicken pieces. Cover and cook about five minutes. Do not overcook or the chicken will become dry.
- Transfer the chicken pieces to a baking dish. Using a slotted spoon, remove the mushrooms and arrange them over the chicken pieces. Let the cooking liquid remain in the skillet.
- Meanwhile, melt the remaining butte in a saucepan and add the flour, stirring with a wire whisk. When blended and smooth, add the milk and cook, stirring until the mixture is thickened.
- Spoon the sauce into the skillet and bring to a boil and add the salt and pepper to taste and cayenne pepper. Let simmer about five minutes.
- Remove the sauce from the heat and add the egg yolk, stirring rapidly with a wire whisk. Add the grated Swiss and stir until melted. Add any drippings that may have accumulated around the chicken and mushrooms. Stir.
- Preheat oven to 400 degrees.
- Spoon the sauce over the chicken smoothing it over neatly. Sprinkle with parmesan cheese. Place the dish in the oven and bake about 10 minutes or until the chicken is piping hot and the sauce bubbling.
- Run the dish under the broiler until mixture is nicely browned.
- Serve with buttered noodles and salad. Serves 4.
- Sprinkle the chicken pieces with salt and pepper.
- Melt one tablespoon of the butter in a heavy skillet. When it is very hot, add the chicken and cook until lightly golden on both sides, about 2 minutes to a side. Sprinkle the mushrooms over and around the chicken pieces. Cover and cook about five minutes. Do not overcook or the chicken will become dry.
- Transfer the chicken pieces to a baking dish. Using a slotted spoon, remove the mushrooms and arrange them over the chicken pieces. Let the cooking liquid remain in the skillet.
- Meanwhile, melt the remaining butter in a saucepan and add the flour, stirring with a wire whisk. When blended and smooth, add the milk and cook, stirring, until the mixture is thickened.
- Spoon the sauce into the skillet, bring to a boil, and add salt and pepper to taste and the cayenne pepper. Let simmer about five minutes.
- Remove the sauce from the heat and add the egg yolk, stirring rapidly with a wire whisk. Add the grated Swiss and stir until melted. Add any drippings that may have accumulated around the chicken and mushrooms. Stir.
- Preheat the oven to 400 degrees.
- Spoon the sauce over the chicken, smoothing it over neatly. Sprinkle with the Parmesan cheese. Place the dish in the oven and bake about 10 minutes, or until the chicken is piping hot and the sauce is bubbling.
- Run the dish under the broiler until the mixture is nicely browned.
- Serve with buttered noodles and salad. Serves 4.
Goes well with
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