Grilled Chicken and Veggies With Sauces by Rachael Ray

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

• Ready In: 40 mins
• Serves: 4

Ingredients

• 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

1. Preheat your grill pan or outdoor grill to high and the oven to 400ºF.
2. Bring a large pot of salted water to a boil over high heat.
3. 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.
4. Cook in the oven until golden brown and tender, about 35 minutes.
5. While the potatoes are cooking, season the chicken breasts with the remaining 2 tablespoons of grill seasoning and drizzle with olive oil.
6. Cook on the grill about 3-4 minutes per side, or until cooked through.
7. Once the water has come up to a boil, drop the broccoli into the salted water and cook until tender.
8. While the chicken and veggies are cooking, heat the butter in a medium-size skillet over medium-high heat.
9. When the butter is melted, stir in the flour and cook for about a minute.
10. Whisk in the chicken stock and milk, and cook until thick and bubbling, about 3 minutes.
11. Pour half the sauce into a bowl and stir in the Dijon and tarragon.
12. Whisk the cheese into the other half of the sauce that is still in the pan then transfer into a serving bowl.