Chicken Mornay

1 1/2 to 2 pounds boneless, skinless chicken breasts

1/4 cup minced shallots

1 tablespoon minced garlic

7 tablespoons of butter

1 cup breadcrumbs or panko

2 tablespoons brandy

1 1/2 cups heavy cream

1 cup grated gruyere cheese

1/4 teaspoon nutmeg

Serves 4

Cut chicken into pieces about 2 inches making sure that they are somewhat uniform. Sauté shallots and garlic in 4 tablespoons of butter on low heat until translucent. Add chicken, sprinkle with salt and pepper, and brown it on both sides. Cover and cook on low heat until done.

While chicken is cooking place 3 tablespoons of butter in a separate pan to melt. Add the breadcrumbs and stir until all of the breadcrumbs are coated with the butter. When the chicken is cooked through remove the chicken and place it in 4 gratin dishes. Whisk cream into the pan. Turn the heat up to medium and add nutmeg and brandy. Continue to whisk and add the gruyere cheese. Whisk until the sauce thickens enough to stick to the back of a spoon. Pour the cream sauce over the chicken in each gratin dish. Sprinkle with the buttered breadcrumbs and place under the broiler until the bread crumbs brown. Place the gratin dishes on a plate for serving.

#chickenmornay #cream #gruyere #breadcrums #chicken #mornay