Name: Cheesy Chicken and Potatoes With Shallot Wine Sauce
Yield: 4 servings
Ingredients: 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; 12 cup white wine; 12 cup half-and-half; 2 teaspoons prepared yellow mustard; 1 12 tablespoons mayonnaise; 1 cup cheddar cheese, grated; 1 cup monterey jack cheese, grated; salt and pepper, to taste

Servings: 4 persons

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
12 cup white wine
12 cup half-and-half
2 teaspoons prepared yellow mustard
1 12 tablespoons mayonnaise
1 cup cheddar cheese, grated
1 cup monterey jack cheese, grated
salt and pepper, to taste

1
Poach chicken breasts in chicken broth or seasoned water until cooked through, cool thoroughly and shred.
2
Place potato slices into salted, boiling water and cook until just tender.
3
Remove and place in the bottom of a greased casserole dish.
4
Top with shredded chicken.
5
In a saute pan, melt butter and cook garlic and shallot until soft.
6
Add flour and broth and whisk well.
7
Add wine and half and half.
8
Bring to a boil.
9
Add mustard and mayo and remove from heat.
10
Add cheese and stir till melted.
11
Season with salt and pepper to taste.
12
Pour mixture atop the chicken and potatoes.
13
Bake at 375 degrees for 20 minutes or until golden and bubbly.

No nutritional information available.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Cheesy Chicken and Potatoes With Shallot Wine Sauce

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