Chicken Mornay Recipes

Steps:

• In a medium saucepan melt the butter over medium-high heat. Add the flour and cook, stirring constantly, until the roux is pale yellow and frothy, about 1 minute. Do not allow the roux to brown. Slowly whisk in the milk and continue to whisk until the sauce thickens and comes to a boil, about 2 to 3 minutes. Reduce the heat to a simmer and season with the salt, pepper and nutmeg. Allow to simmer for 2 to 3 minutes. This is now called a bechamel sauce, and may be used as is to top any number of dishes.
• Stir in the cheese and whisk until melted. If the sauce seems to thick, thin with a little milk.
• The sauce is now called a Mornay Sauce. Pour over steamed vegetables and serve immediately. If not using right away, cool, cover surface with plastic wrap and refrigerate for several days.

Steps:

• Heat oil in a large skillet.
• Add chicken and cook until lightly browned and no longer pink, about 10-12 minutes.
• Add water, sherry, broccoli, and soup.
• Bring to a boil.
• Add rice to the skillet and stir.
• Remove from heat and let stand for 5 minutes.
• Sprinkle with 2 tablespoons of the parmesan cheese.
• In a separate large saucepan, melt butter over low heat.
• Stir in flour.
• Gradually add the half-and-half, stirring continually until smooth.
• Boil for 1 minute.
• Add swiss cheese and remove from heat.
• Beat sauce with a wire whisk for 5 minutes.
• Beat in broth.
• Spoon chicken mixture in a serving dish.
• Pour sauce over chicken.
• Top with remaining parmesan cheese.