Grilled Chicken And Veggies With Sauces By Rachael Ray

Total Time: 40 mins Preparation Time: 40 mins

Ingredients

• Servings: 4
• 4 chicken breasts, cutlets
• 1/4 cup grill seasoning, divided
• 6 yukon gold potatoes, sliced 1/4 to 1/2-inch thick
• extra virgin olive oil
• 2 heads broccoli, sliced into large spears
• 3 tablespoons butter
• 3 tablespoons flour
• 3 cups chicken stock
• 1 cup milk or 1 cup half-and-half or 1 cup cream
• 1 cup cheddar cheese
• 1 tablespoon dijon mustard
• 2 tablespoons tarragon, chopped
• salt & freshly ground black pepper, to taste

Recipe

• 1 preheat your grill pan or outdoor grill to high and the oven to 400ºf.
• 2 bring a large pot of salted water to a boil over high heat.
• 3 while waiting for the water to boil, get the potatoes started: place the sliced potatoes on a baking sheet, season with 2 tablespoons grill seasoning and drizzle with the oil.
• 4 cook in the oven until golden brown and tender, about 35 minutes.
• 5 while the potatoes are cooking, season the chicken breasts with the remaining 2 tablespoons of grill seasoning and drizzle with olive oil.
• 6 cook on the grill about 3-4 minutes per side, or until cooked through.
• 7 once the water has come up to a boil, drop the broccoli into the salted water and cook until tender.
• 8 while the chicken and veggies are cooking, heat the butter in a medium-size skillet over medium-high heat.
• 9 when the butter is melted, stir in the flour and cook for about a minute.
• 10 whisk in the chicken stock and milk, and cook until thick and bubbling, about 3 minutes.
• 11 pour half the sauce into a bowl and stir in the dijon and tarragon.
• 12 whisk the cheese into the other half of the sauce that is still in the pan then transfer into a serving bowl.