Mustard Chicken Mornay with Broccolini

  • Yield servings

Ingredients

For Chicken:
4 -- boneless, skinless chicken breasts.
-- salt
-- pepper
1/2 cup dijon mustard
-- extra virgin olive oil
For Broccolini:
12 stalks of broccolini
-- (or broccoli or asparagas)
2 large or 3 med. cloves of garlic
-- extra virgin olive oil
For Cheese Sauce:
4 tablespoons salted butter
4 tablespoons all purpose flour
3 cups 2% milk
-- salt
-- pepper
1 tablespoon dijon mustard
8 ounces italian fontina cheese, shredded
For Topping:
12 ounces swiss gruyere, shredded
-- sweet paprika (optional)
-- flat leaf parsley, chopped (optional)
4 to 6 slices of rye bread, depending on size, crusts removed, and toasted.

Instructions

For Chicken Breasts:
wash and pat dry chicken breasts.
season on both sides with salt and pepper.
evenly coat both sides of chicken breasts using 1/2 cup of dijon mustard.
heat saute pan over med heat and add 1/4 cup extra virgin olive oil.
add chicken breasts to pan and cook each side for 7 mins (14 min. total)
remove to a platter and cover with aluminum foil.
set aside.

For Broccolini:
wash broccolini and trim ends .
finely chop garlic.
using same saute pan as chicken, raise heat to med high, add 2 tbls of extra virgin olive oil.
add garlic and saute until soft, avoid browning.(30 sec.)
add broccolini and stir, sauteing for 5 min.
remove pan from heat and cover to allow broccolini to finish cooking with carryover heat.

For Sauce:
melt butter in a 2 qt saucepan.
add flour and, using whisk, stir for one minute to cook .
add milk, one cup at a time, whisking to incorporate each cup thoroughly.
bring to a boil to thicken, stirring constantly to avoid burning.
add 8 oz. of shredded fontina to the sauce and whisk, melting cheese into sauce.
stir 1 tbls. of dijon mustard into the cheese sauce.
season with salt and pepper to taste.
remove from heat and set aside.

To Assemble:
toast crustless rye bread in toaster or on a cookie sheet under the broiler.
cut each slice diagonally.
preheat oven to 400 degrees F.
butter 4 individual sized oval baking dishes (or one 9"x13" baking dish).
arrange rye toast points in the bottom of the dishes.
place 1 chicken breast on each toast bed.
evenly divide cheese sauce over each chicken breast.
place in the preheated oven and bake 10 minutes, keep an eye on it to avoid burning the top.
after 10 minutes, remove chicken from the oven.
arrange 3 stalks of broccolini along top of each chicken breast.
top each chicken breast equally using 12 oz. of shredded swiss.
sprinkle with sweet paprika (optional).
place underneath broiler set to high until cheese melts and gets lightly browned.
remove from broiler.
garnish with chopped flat leaf parsley (optional).
serve hot with a green salad/vinagrette.

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