![]() Mornay Sauce– The sauce is made with whole milk, Gruyere cheese, Parmesan cheese, salt, white pepper, dry mustard, and freshly grated nutmeg – plus more of the butter and all-purpose flour.(Two 10-ounce packages of frozen spinach should equal the fresh quantity listed in the ingredients list.) ![]() Frozen, chopped spinach is also an option but you’ll want to completely thaw and squeeze out all the water before adding to the sauce. Spinach – We used fresh baby spinach, but you could also use fresh, fully-grown spinach – just remove the leaves from the tougher stems.You can use chicken stock if you prefer to cook without alcohol. Shallots – Sliced shallots are added to the cheese sauce to lend a savory flavor that balances the richness of the sauce.It is used in the sauce as well as to cook the chicken breasts. Butter – Choose unsalted butter for this recipe.All-Purpose Flour – Used to coat the chicken and to create a roux for the sauce.Chicken – Choose plump, boneless, skinless chicken breasts about 6 to 8 ounces each.
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