CLASSIC MORNAY SAUCE
Provided by Food Network
Time 12m
Yield about 2 cups of sauce
Number Of Ingredients 8
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.
CHICKEN AND BROCCOLI MORNAY
Make and share this Chicken and Broccoli Mornay recipe from Food.com.
Provided by Brenda.
Categories Chicken Breast
Time 40m
Yield 4 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 530.7, Fat 31.4, SaturatedFat 14.6, Cholesterol 66.2, Sodium 721.4, Carbohydrate 45.9, Fiber 2.9, Sugar 1.8, Protein 14.2
CONTEST-WINNING CHICKEN WITH MUSHROOM SAUCE
It looks impressive, but this mouthwatering chicken and mushroom sauce comes together in no time. I think its flavor rivals that of many full-fat entrees found in fancy restaurants. -Jennifer Pemberton, Muncie, Indiana
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- Mix cornstarch and milk until smooth. Pound chicken with a meat mallet to 1/4-in. thickness., In a large nonstick skillet, heat oil over medium heat; cook chicken until no longer pink, 5-6 minutes per side. Remove from pan., In same pan, heat butter over medium-high heat; saute mushrooms and onion until tender. Stir in sherry, salt and pepper; bring to a boil. Stir cornstarch mixture and add to pan. Return to a boil; cook and stir until thickened, 1-2 minutes. Return chicken to pan; heat through.
Nutrition Facts : Calories 225 calories, Fat 9g fat (3g saturated fat), Cholesterol 71mg cholesterol, Sodium 541mg sodium, Carbohydrate 8g carbohydrate (4g sugars, Fiber 1g fiber), Protein 26g protein. Diabetic Exchanges
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
MORNAY SAUCE
Here's the perfect sauce to serve with meat, fish, shellfish, eggs and vegetables.
Provided by By Betty Crocker Kitchens
Categories Condiment
Time 10m
Yield 16
Number Of Ingredients 7
Steps:
- In 1 1/2-quart saucepan, melt butter over low heat. Stir in flour. Cook over low heat, stirring constantly, until mixture is smooth and bubbly; remove from heat.
- Gradually stir in half-and-half and broth. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in cheese, salt and red pepper; stir until cheese is melted.
Nutrition Facts : Calories 40, Carbohydrate 1 g, Cholesterol 10 mg, Fat 1, Fiber 0 g, Protein 2 g, SaturatedFat 2 g, ServingSize 1 Tablespoon, Sodium 140 mg, Sugar 0 g, TransFat 0 g
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