Recipe by JESMom
This is a great family dish because you get to choose from a couple of sauces, or even plain, so everyone wins! From Rachel Ray's website. I've not yet made this, so the timing is just a guesstimate
Top Review by LifeIsGood
I almost always love Rachael Ray recipes. This was a nice one because it was a complete meal. I used Montreal Steak Grill Seasoning and really loved it on the chicken and potoates. I made half the recipe amt for the base sauce because I wasn't going to do the cheese version. I would recommend using more flour for the base sauce. Mine didn't thicken to a gravy-type consistency until I added another tablespoon of flour. I also added a touch of Kitchen Bouquet to darken the sauce/gravy a bit. Thank you for posting! Made for Bargain Basement in the Cooking Tag Games forum.
- 4 chicken breasts, cutlets
- 1⁄4 cup grill seasoning, divided
- 6 yukon gold potatoes, sliced 1/4 to 1/2-inch thick
- extra virgin olive oil
- 2 heads broccoli, sliced into large spears
- 3 tablespoons butter
- 3 tablespoons flour
- 3 cups chicken stock
- 1 cup milk or 1 cup half-and-half or 1 cup cream
- 1 cup cheddar cheese
- 1 tablespoon Dijon mustard
- 2 tablespoons tarragon, chopped
- salt & freshly ground black pepper, to taste
Directions See How It's Made
- Preheat your grill pan or outdoor grill to high and the oven to 400ºF.
- Bring a large pot of salted water to a boil over high heat.
- While waiting for the water to boil, get the potatoes started: Place the sliced potatoes on a baking sheet, season with 2 tablespoons grill seasoning and drizzle with the oil.
- Cook in the oven until golden brown and tender, about 35 minutes.
- While the potatoes are cooking, season the chicken breasts with the remaining 2 tablespoons of grill seasoning and drizzle with olive oil.
- Cook on the grill about 3-4 minutes per side, or until cooked through.
- Once the water has come up to a boil, drop the broccoli into the salted water and cook until tender.
- While the chicken and veggies are cooking, heat the butter in a medium-size skillet over medium-high heat.
- When the butter is melted, stir in the flour and cook for about a minute.
- Whisk in the chicken stock and milk, and cook until thick and bubbling, about 3 minutes.
- Pour half the sauce into a bowl and stir in the Dijon and tarragon.
- Whisk the cheese into the other half of the sauce that is still in the pan then transfer into a serving bowl.