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MacTavish's Grill and Pub Wet Devil

1/2 C. flour
2 t. seasoned salt
1/2 t. black pepper
4 (5 - 6 oz.) boneless, skinless chicken breasts
1 T. vegetable oil or margarine

Sauce:
5 T. butter, divided
2 t. chicken base or 2 chicken bouillon cubes
3 T. flour
1 pinch white pepper
2 C. heavy cream
1/4 C. Dijon mustard
1 T. dry mustard
2 C. blanched fresh broccoli florets
1 (8-oz.) can sliced water chestnuts
1/2 C. shredded Cheddar cheese
1/4 C. soft bread crumbs

Prepare chicken breasts:
Mix flour with seasoned salt and pepper. Coat chicken breasts in seasoned flour. Saute chicken breasts in vegetable oil or margarine over medium heat until almost done, approximately 4 minutes on each side.

Prepare sauce:
Heat 3 tablespoons of the butter in a 2-quart saucepan until melted. Stir in bouillon, the 3 tablespoons of flour and white pepper. Cook over medium heat, stirring constantly until bubbly. Remove from heat. Stir in cream. Heat to boiling, stirring constantly. Boil and stir 1 minute; remove from heat. Stir in Dijon and dry mustard.

Preheat oven to 350F.

In a 2-quart shallow baking dish, layer broccoli, water chestnuts and prepared chicken breasts. Cover with sauce. Sprinkle cheese on top. Melt the remaining 2 tablespoons of butter, mix with soft bread crumbs and sprinkle on top. Bake 25 minutes.

Serves 4.

 

    
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