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.
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