Chicken in Mustard Cheese Sauce
Make it tonight, it takes an hour start to finish and only has 7 ingredients. Serves 4
4 skinless boneless chicken breasts
4 tablespoons butter
4 tablespoons flour
2 1/2 cups milk
1/2 cup cheddar cheese, grated or shredded
1 tablespoon whole grain mustard or 2 teaspoon of Dijon mustard
Salt and pepper, to taste
Preheat the oven 375F/190C.
In a shallow ovenproof baking dish lightly spray with a nonstick cooking spray add in the chicken, cover with foil and bake for 20 minutes.
While the chicken is baking make your white roux. Roux always has equal parts of fat and flour. Melt your butter in a saucepan then stir in the flour. Remove from heat and using a flat wire whisk gradually add in the milk. (A flat wire whisk will prevent lumps in your roux) Once the milk is combined with the butter and flour return the pan to the heat and slowly bring to boil stirring continuously. Reduce to a simmer and continue to stir until sauce is smooth and thickens. Add in the cheese, mustard and salt and pepper, to taste. Stir to combine and until smooth.
Uncover the chicken and pour in the sauce. Return the dish to the oven, uncovered, for an additional 25-30 minutes or until the sauce is bubbling and golden.
PS: You could add other ingredients to this dish; like shallots, mushrooms or even broccoli. In the video I chopped up a shallot and sliced about 6 ozs of mushrooms. Sautéd them before adding them to the dish prior to the final baking time
Serve with boiled red potatoes, rice or egg noodles. Add a salad, your favorite bread and a glass of white wine for a fabulous meal that you made in no time. Yum Yum!