Chicken Mornay is a classic French dish that is both elegant and easy to make, making it popular for both special occasions and everyday meals. The defining characteristic of Chicken Mornay is the creamy, rich sauce that coats the chicken and vegetables, creating a luscious and flavorful dish. This sauce is typically made with a roux, a mixture of butter and flour, which is then whisked into milk or cream to form a thick, velvety liquid. The sauce is then seasoned with salt, pepper, and other herbs and spices to create a unique and flavorful dish. Chicken Mornay is often served with rice, pasta, or vegetables and is sure to impress any dinner guest.
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CHICKEN CREPES IN SHERRIED MORNAY SAUCE
Another wonderful recipe from my friend, Gaye. This take a little prep work, but the end result is restaurant quality that will impress your dinner guests. These are WONDERFUL! I especially like the fact that they can be made ahead of time.I make Crepes Aux Fines Herbes,#225395, to fill with the chicken mixture.
Provided by Leslie in Texas
Categories Poultry
Time 2h
Yield 16 crepes, 8 serving(s)
Number Of Ingredients 27
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.
Nutrition Facts : Calories 506.8, Fat 37.2, SaturatedFat 16.5, Cholesterol 136.8, Sodium 1213.9, Carbohydrate 16.1, Fiber 3.1, Sugar 3.9, Protein 26.4
CHICKEN CORDON BLEU WITH MORNAY SAUCE
Cordon Bleu with Mornay Sauce.
Provided by sprtsracer
Categories Main Dish Recipes Chicken Chicken Cordon Bleu Recipes
Time 1h20m
Yield 2
Number Of Ingredients 19
Steps:
- Lay each chicken breast flat onto a work surface. Cut a 2-inch slit in the side of each breast with a small sharp knife; work the knife in the slit to make a pocket. Fill each pocket with a slice of Swiss cheese and ham and secure with a toothpick.
- Mix 1 tablespoon flour with paprika in a shallow bowl; place bread crumbs in a separate bowl. Pour 1/2 cup milk in another shallow bowl. Dip chicken in milk, press into flour mixture to coat, and shake off the excess flour. Dip into beaten egg and press into bread crumbs.
- Heat 2 tablespoons butter and olive oil in a large skillet over medium-high heat; fry chicken until browned on all sides, about 10 minutes. Reduce heat to low and continue frying until chicken is no longer pink in the center and juices run clear, about 15 minutes per side.
- Bring 3/4 cup milk to a boil in a saucepan.
- Melt 1 1/2 tablespoon butter over medium heat in another skillet. Whisk 1 1/2 tablespoons flour in melted butter until thickened, 5 to 10 minutes. Pour milk a little at a time to the flour mixture, whisking constantly until all milk is used. Add onion, bay leaf, and clove; bring to a boil. Reduce heat to low and simmer until thickened, stirring occasionally, about 10 minutes. Remove and discard onion, bay leaf, and clove. Stir shredded Swiss cheese into the sauce until melted; season with salt, pepper, and nutmeg. Serve sauce over chicken.
Nutrition Facts : Calories 1039.8 calories, Carbohydrate 58.8 g, Cholesterol 283.5 mg, Fat 62.8 g, Fiber 3.4 g, Protein 58.5 g, SaturatedFat 29.7 g, Sodium 934.2 mg, Sugar 12.2 g
Tips:
- Mise en place: Before you start cooking, make sure you have all your ingredients and equipment ready. This will help you stay organized and avoid scrambling.
- Choose the right chicken: Use boneless, skinless chicken breasts or thighs for this recipe. If you're using chicken breasts, pound them thin so they cook evenly.
- Season the chicken well: Season the chicken with salt, pepper, and garlic powder before cooking. This will help to enhance the flavor of the dish.
- Cook the chicken properly: Cook the chicken over medium heat until it is cooked through. Do not overcook the chicken, or it will become dry and tough.
- Make the Mornay sauce: While the chicken is cooking, make the Mornay sauce. This sauce is made with butter, flour, milk, and cheese. It should be smooth and creamy.
- Assemble the Chicken Mornay: Once the chicken and sauce are cooked, assemble the Chicken Mornay. Place the chicken in a baking dish and top with the Mornay sauce. Sprinkle with Parmesan cheese and bake until the cheese is melted and bubbly.
- Garnish and serve: Garnish the Chicken Mornay with fresh parsley or chives. Serve immediately with your favorite sides.
Conclusion:
Chicken Mornay is a classic dish that is easy to make and always a crowd-pleaser. It is perfect for a special occasion or a weeknight meal. With its creamy, cheesy sauce and tender chicken, Chicken Mornay is sure to be a hit with everyone who tries it.
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