40 oz frozen broccoli or broccoli, cauliflower, carrot blend
1 recipe hollandaise sauce
cream sauce
Instructions
Cook chicken breasts in water. Place defrosted vegetables in large casserole dish. Arrange chicken on top; cover with hollandaise. Spread cream sauce on top. Bake at 350 degrees just until heated through.
Hollandaise- 3 eggs, 5 t. lemon juice, 3 T. water, 6 T. butter, melted, salt cayenne pepper.
Mix eggs, lemon juice and water in mixing bowl. Slowly add melted butter over low heat, stirring continuously. Season with salt and pepper.
Cream sauce- 1 onion, 1 clove garlic, 4 T. butter, 4 T. flour, 1/4 t. salt, dash pepper, 2 c. milk, 4-6 oz cream cheese, cut up.
Saute onion and garlic in butter. Blend in flour, salt and pepper. Add milk (or use chicken broth and 2/3 c powdered milk). Cook and stir until thick and bubbly. Reduce heat, blend in cream cheese until smooth.
Originally Submitted
10/15/2009
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