Recipe by stonecoldcrazy
We eat a lot of boneless skinless chicken in our house, so I am always experimenting with ways to make it more interesting. The delicious cheesy, garlicky sauce will have you asking for seconds! I used a Mexican blend of cheese and it turned out amazing, so I think you could play with what types you use to get some different tastes.
Top Review by CrysDanMom
This was very good. Most of my family loved it. My son did'nt care for it but my daughter had seconds (which is quite a compliment). I did not have any wine so just omitted that. I may try it again and use rice instead of potatoes. Thanks for a yummy recipe.
- 2 boneless skinless chicken breasts
- 4 red potatoes, sliced
- 4 tablespoons butter
- 3 tablespoons garlic, minced
- 1 -2 shallot, minced
- 4 tablespoons flour
- 1 cup chicken broth
- 1⁄2 cup white wine
- 1⁄2 cup half-and-half
- 2 teaspoons prepared yellow mustard
- 1 1⁄2 tablespoons mayonnaise
- 1 cup cheddar cheese, grated
- 1 cup monterey jack cheese, grated
- salt and pepper, to taste
Directions See How It's Made
- 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.