Day Sixteen

She Said:

We finally got our internet back again - yay!! So now I can tell you about what came next in our own Julie/Julia Project.

This is from Serving Up the Harvest by Andrea Chesman.

Chicken and Broccoli in Mornay Sauce

3 large heads (1½ pounds) broccoli, stems sliced and florets broken into small pieces (12 cups)
1 cup unbleached all-purpose flour
3 tablespoons butter
2 tablespoons extra-virgin olive oil
1-1½ pounds boneless, skinless chicken breast cutlets
Salt and freshly ground black pepper
2 garlic cloves, minced
1 cup chicken broth
1 cup milk
¾ cup grated Gruyère cheese

1. Bring a large pot of water to a boil. Add the broccoli and blanch for 3 minutes. Drain and immediately plunge into cold water to stop the cooking. Drain well. Transfer the broccoli to a clean towel and pat dry.

2. Put ¾ cup of the flour in a shallow bowl. Preheat the oven to 350℉. Grease a 9x13-inch baking dish with butter.

3. Heat 2 tablespoons of the butter and the olive oil in a large skillet over medium-high heat. Season the chicken with the salt and pepper. Dredge the chicken in the flour and add to the skillet in a single layer. Sauté the chicken on both sides until browned, about 4 minutes per side. Remove the skillet from the heat and transfer the chicken to a bowl to keep warm while you prepare the sauce.

4. Return the skillet to medium heat. Add the remaining 1 tablespoon butter and the garlic. Sprinkle in the remaining ¼ cup flour and whisk until smooth. Stir in the broth and milk and bring to a boil. Remove from the heat and stir in ½ cup of the cheese. Taste and add more salt and pepper if desired.

5. To assemble the casserole, arrange the broccoli in the baking dish. Pour half the sauce over the broccoli. Arrange the chicken on top. Cover with the remaining sauce. Sprinkle the remaining ¼ cup cheese over all.

6. Bake for 30 minutes, until bubbling and browned.

7. Serve hot.

Garlic Mashed Potatoes

3 pounds baking potatoes, peeled and cut into chunks
4 garlic cloves, peeled and left whole
¾ cup milk
3 tablespoons butter
Salt and freshly ground black pepper

1. Cover the potatoes and garlic with cold salted water in a saucepan. Cover and bring to a boil. Partially remove the lid and boil until the potatoes are tender, about 25 minutes. Meanwhile, heat the milk and butter in a small saucepan until steaming.

2. Drain the potatoes. Mash the potatoes in a mixing bowl or pass through a potato ricer into a mixing bowl. Beat the potatoes as you pour in the heated milk mixture. Season generously with salt and pepper. Serve hot.

This was a relatively easy meal to make and it was quite tasty. We even have leftover mashed potatoes to go with tonight's meal!

Day 16/365:Recipes 11 and 12/175