Chicken breasts in mornay sauce for two - sl 11/81
2 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | each | Whole chicken breast; split |
| 1 | tablespoon | Butter or margarine |
| 1 | tablespoon | All-purpose flour |
| 1 | cup | Milk |
| ¼ | cup | (1 oz) Swiss cheese; shredded |
| 2 | tablespoons | Parmesan cheese; grated |
| 1 | each | (4 oz) can sliced mushrooms; drained |
| ¼ | teaspoon | Salt |
| 1 | dash | Pepper |
| Paprika | ||
Directions
Cook chicken in boiling salted water about 20 minutes or until tender; discard skin. Place chicken on a serving dish; and keep warm.
Melt butter in a heavy saucepan over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add milk; cook over medium heat, stirring constantly, until thickened and bubbly. Add cheese, mushrooms, salt, and pepper; cook, stirring constantly, until cheese melts and mushrooms are thoroughly heated.
Spoon sauce over chicken. Sprinkle with paprika. Yield: 2 servings.
J. Tuthill of Virginia, in November, 1981"Southern Living". Typos by Jeff Pruett.
Submitted By JEFF PRUETT On 11-01-95