Close
Ingredients
| chicken breasts: 2 breasts |
| red potatoes: 4 (sliced) |
| salted butter: 4 Tbl |
| garlic (minced): 3 Tbl (minced) |
| shallot onions: 2 (minced) |
| all-purpose flour (unsifted): 4 Tbl |
| chicken broth: 1 cup |
| white wine: 1/2 cup |
| half and half cream: 1/2 cup |
| yellow mustard: 2 tsp |
| regular mayonnaise: 1 1/2 Tbl |
| cheddar cheese (shredded): 1 cup (grated) |
| monterey jack cheese (shredded): 1 cup (grated) |
| salt (to taste) |
| black pepper (to taste) |
Cheesy Chicken and Potatoes With Shallot Wine Sauce
Credit: Food.com
User rating:
-
Prep Time
0 min -
Cook Time
20 min -
Servings
3 serving(s)
Tags
- Poach chicken breasts in chicken broth or seasoned water until cooked through, cool thoroughly and shred.
- Place potato slices into salted, boiling water and cook until just tender. Remove and place in the bottom of a greased casserole dish. Top with shredded chicken.
- In a saute pan, melt butter and cook garlic and shallot until soft. Add flour and broth and whisk well. Add wine and half and half. Bring to a boil.
- Add mustard and mayo and remove from heat. Add cheese and stir till melted. Season with salt and pepper to taste.
- Pour mixture atop the chicken and potatoes. Bake at 375 degrees for 20 minutes or until golden and bubbly.