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Categories:
chicken breasts white pepper olive oil white wine garlic Bechamel Sauce chicken stock POUPON Swiss cheese
Viewed: 78 - Published at: 3 years agoIngredients
- 48 each skinless chicken breasts
- white pepper
- 1/2 cup olive oil
- 1 qt. white wine
- 1/2 cup garlic cloves, minced
- 3 qt. Bechamel sauce
- 1-1/2 qt. chicken stock
- 3/4 cup GREY POUPON Classic Dijon Mustard
- 3 qt. Swiss cheese, shredded
Method
- Season chicken with pepper to taste.
- Add chicken, bone sides up, to hot oil in saute pan; cook until browned.
- Place, seared sides up, in full hotel pan (or half hotel pan for trial recipe).
- Add wine and garlic; cook 30 seconds, stirring occasionally.
- Add bechamel sauce, chicken stock and mustard; cook an additional 4 to 5 minutes or until sauce is desired consistency, stirring occasionally.
- Spoon over chicken.
- Bake at 350F for 15 minutes or until chicken is cooked through.
- Sprinkle with cheese; continue baking until cheese is melted.
