Chicken Mornay
- 3/4 cup chicken cut in 1/2 inch dice
- 3/4 cup standard cream sauce
- 1 basting spoon melted butter (1/4 cup)
- 1 egg yolk, beaten
- Parmesan cheese
Heat chicken with the melted butter, add cream sauce and mix well. Remove from fire, stir in the beaten egg yolk, pour in large au gratin dish, delicately sprinkle with Parmesan cheese and brown in oven. Serves 1.
Submitted by May 24, 2009
15 min
30 min
45 min