| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
Swiss |
|
1 |
Servings |
INGREDIENTS
| 4 |
|
Boneless Chicken Breasts; (up to 6) |
| 4 1/2 |
tb |
Butter |
| 1 1/2 |
tb |
Flour |
| 3/4 |
c |
Milk |
| 1/4 |
c |
Heavy Cream |
| 1/4 |
ts |
Nutmeg |
| 1/2 |
c |
Grated swiss or gruyere |
| 1/2 |
c |
Parmesan |
| 2 |
tb |
Bread crumbs |
INSTRUCTIONS
Brown chicken in 3T butter for about 20 minutes. Melt 1 1/2 T buter in
saucepan. Stir in flour, add milk & cream, stirring rapidly. When smooth &
thickened, remove from heat and stir in nutmeg and swiss. Sprinkle baking
dish with half of the parmesan and bread crumbs. Arrange chicken in dish
and spoon on sauce. Sprinkle remaining parmesan and bread crumbs on top.
Bake for 20 minutes.
Posted to EAT-L Digest by Jennie Craig <jecraig@LAN-INC.COM> on Dec 4,
1997
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