Eating Out ... In Restaurant Recipes
"Your Source for Restaurant Recipes Online"

 

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 350�F.

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.

 

    
Razzle Dazzle Recipes




Don't forget to visit our other site at
That's My Home