Aired September 17, 2007
- 4 chicken breast cutlets
- 1/4 cup (about a palmful) grill seasoning, divided
- 6 Yukon gold potatoes, sliced 1/4 to 1/2-inch thick
- Extra-virgin olive oil (EVOO), for drizzling
- 2 heads broccoli, sliced into large spears
- 3 tablespoons butter
- 3 tablespoons flour
- 3 cups chicken stock
- 1 cup milk, half-and-half or cream
- 1 cup cheddar cheese
- 1 tablespoon Dijon mustard
- 2 tablespoons tarragon, chopped
- Salt and freshly ground black pepper
Preheat your grill pan or outdoor grill to high and the oven to 400F. Bring a large pot of salted water to a boil over high heat.
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 EVOO. Place into the oven, cook until golden brown and tender, about 35 minutes.
While the potatoes are cooking, season the chicken breasts with the remaining 2 tablespoons of grill seasoning and drizzle with EVOO. Place on the grill and cook about 3-4 minutes per side, or until cooked through.
Once the water has come up to a boil, drop the broccoli into the salted water and cook until tender.
While the chicken and veggies are cooking, heat the butter in a medium-size skillet over medium-high heat. When the butter is melted, stir in the flour and cook for about a minute. Whisk in the chicken stock and milk, and cook until thick and bubbling, about 3 minutes. Pour half the sauce into a bowl and stir in the Dijon and tarragon.
Whisk the cheese into the other half of the sauce that is still in the pan then transfer into a serving bowl.
To serve, place a chicken breast, some potatoes and broccoli onto plates and let everyone help themselves to their choice of DELISH sauce.