Chicken With Mornay Sauce Food

CHICKEN AND BROCCOLI MORNAY

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.

CHICKEN MORNAY CASSEROLE RECIPE

Steps:

• Preheat oven to 350 degrees
• Grease a 9x13 casserole
• Shred the cheese and set aside
• Steam the broccoli until tender. Set aside
• Open the cans of chicken and reserve 1 cup of the chicken broth
• Melt 2 tablespoons butter in a two quart sauce pan on medium high.
• As it starts to bubble whisk in the flour and as it thickens quickly pour in the chicken broth and whisk in the mayonnaise.
• Stir until the sauce thickens slightly and add in the milk.
• Add 1 cup shredded cheese and nutmeg.
• Continue to cook at a low boil whisking constantly until the sauce is thickened. Remove from heat.(sauce will thicken more as it cools).
• Layer the broccoli in the bottom of the casserole dish.
• Pour 1/2 sauce and sprinkle 1 Cup of the cheese over the broccoli.
• Layer all the chicken next.
• Pour the rest of the sauce on the chicken and sprinkle remaining shredded cheese on top.
• Bake about 30 minutes uncovered or until golden brown and bubbly.

CLASSIC MORNAY SAUCE

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.

VEAL CAPPELLETTI WITH SMOKED CHICKEN IN MORNAY SAUCE

Steps:

• Prepare pasta dough. Sift the flour and salt together. Place into a mixing bowl. Slowly blend in the eggs one at a time. Add the oil and the water slowly until a smooth soft dough is formed.
• Knead the dough for 15 minutes and then allow to rest for an additional 15 minutes. Roll out the dough. Lightly dust with flour, fold in three and roll out again. Repeat 6 to 8 times. Note: only use enough flour to prevent sticking while rolling.
• Roll out the dough on floured surface to a smooth sheet about 1/8 inch thick. Cut the dough into 3 inch squares with a scalloped edge pasty cutter. Cover with a damp cloth until required.
• Heat the oil in a skillet. Fry the veal until completely cooked through. Drain excess oil. Place veal in a large mixing bowl and cool.
• Blend the prosciutto, cheese, rosemary, pepper and the egg with the veal.
• Place a teaspoon of filling in the center of each pasta square. Brush the edges with a little water. Fold into a triangle just over the fillings and press to seal. Leave a border of dough around the filling. Wrap the pasta around your index finger. Seal the two sides with your thumb. Curl the overlapping pasta outward. The result should be a small pasta hat (cappelletti).
• Start a large kettle of boiling water and begin making the morney sauce.
• Heat the butter in a sauce pan, add the flour and cook for 2 minutes over low heat. Stir in the chicken broth and half & half. Reduce heat and simmer until thickened. Stir in the cheese and simmer for 2 more minutes. Heat the remaining butter in a saucepan. Saute the mushrooms. Add the mushrooms, chicken and tomatoes to the sauce and keep warm over very, very low heat.
• As you're making the sauce and the water begins boiling, add the pasta in batches to keep the water at a steady boil. The pasta will float when it is done; remove pasta to a serving platter or large bowl and continue adding pasta until all the pasta has been cooked. Cover pasta with Mornay Sauce and serve.

CHICKEN FRITTERS GRAND'MERE WITH MORNAY SAUCE

Steps:

• Sift the flour together with the salt, herbs and baking powder.
• Beat the egg yolks until creamy then beat in the milk and sherry.
• Slowly beat the flour into the liquid.
• Beat the egg whites until they are stiff and fold into the batter.
• Fold in the chicken and peas.
• Heat the oil to 375*F. Drop small batches of spoonful size batter into the oil and cook until golden brown.
• Great dipped in Mornay Sauce.
• Mornay Sauce:.
• Heat the butter in a sauce pan.
• Add the flour and cook 2 minutes over low heat.
• Stir in the chicken broth and cream.
• Reduce heat and simmer until thickened.
• Stir in the cheese and simmer for 2 more minutes.
• Makes 3 cups.

CHICKEN CREPES IN SHERRIED MORNAY SAUCE

Steps:

• Cook chicken in water with the celery, onion, and bay leaf until it is done, about 35-45 minutes. Remove from the stock and cool.
• Remove meat from the bones, discarding the skin anhd chop into bite sized pieces. Reserve stock for another use after defatting it.
• While chicken is cooking,saute the green onions and mushrooms in the butter until just tender.
• Add well-drained spinach,undiluted soup.chicken,and seasonings and mix well until totally blended.
• Place a heaping spoonful of the mixture in the center of each crepe and roll.
• Place in a shallow oven-proof dish, seam side down.
• Cover with the sherried mornay sauce, sprinkle the top with the parmesean cheese and paprika and bake until hot, about 20-30 minutes in a preheated 350 degree oven.
• Crepes can be filled, quick-frozen on cookie sheets, then transfered to plastic bags for freezer storage. Do not freeze the sauce.
• This dish can also be prepared early in the day ( sauce and all), covered, and refrigerated. If refrigerated, cover with foil and bake for about 35 minutes; remove foil and bake about 10 minutes longer until sauce is bubbling.
• A serving is two crepes per person.
• Sherried Mornay Sauce:.
• Make a white roux with the butter and flour.
• Add milk and whisk over medium heat.
• Boil 1 minute, whisking constantly.
• Remove from heat and add salt, pepper, cream, and sherry.
• Bring to a simmer while whisking, and add cheese and nutmeg.Whisk until cheese is completely melted, then remove from heat.
• Pour sauce over crepes and top with a sprinkling of parmesean and paprika.
• Serve with any extra sauce.