Pan-Fried Chicken Mornay Recipe

2015-12-11
  • Yield : 2 serving plates
  • Servings : 2
  • Prep Time : 10m
  • Cook Time : 10m
  • Ready In : 20m

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Nutritional Info

This information is per serving.

  • Calories

    232.1
  • Fat

    12.8 g
  • Saturated Fat

    8.0 g
  • Polyunsaturated Fat

    0.4 g
  • Cholesterol

    40.4 mg
  • Sodium

    332.0 mg
  • Potassium

    203.4 mg
  • Carbohydrate

    15.0 g
  • Fiber

    0.3 g
  • Sugars

    5.2 g
  • Protein

    13.3 g

Pan-fried chicken Mornay recipe. Very easy and delicious chicken recipe.

Ingredients

  • 7 oz (210 g) chicken cutlets
  • 1 cup (250 ml) White Sauce (recipe follows
  • 1/2 oz (15 g ) grated Parmesan cheese
  • 1/2 oz (15 g) reduced-fat Swiss cheese shredded
  • 1 oz (30 g) sliced mushrooms
  • For White Sauce:1 tablespoon whipped butter
  • 2 teaspoons margarine
  • 1 tablespoon+1½ teaspoons all-purpose flour
  • 1 cup (250 ml) low-fat milk
  • salt and freshly ground white pepper
  • dash of ground nutmeg
  • dash of paprika

Method

Step 1

Spray a large nonstick skillet with nonstick cooking spray. Add chicken cutlets and cook over medium-high heat until no longer pink (for about 1 minute per side). Transfer cooked chicken cutlets to a serving platter. Set aside and keep warm.

Step 2

In a nonstick saucepan cook White sauce and mushrooms over low heat, stirring frequently, until heated and mushrooms are tender (for about 3 minutes). Stir in cheeses and cook, stirring, until cheeses are melted. Pour sauce over chicken and serve immediately.

Step 3

For White Sauce: In a nonstick saucepan, melt butter and margarine over low heat. Using a whisker, stir in all-purpose flour and cook, stirring, for 1 minute. Gradually stir in milk and seasoning. Increase heat to high and cook, stirring until mixture comes to boil. Remove sauce from the heat and allow to cool.

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