Rachael's Chicken Paillard Croque Madame with Asparagus
How To Make Soufflé Pancakes with Blueberry Jam | Kid Chef Matth…
How To Make Fried Rice | Geoffrey, Madeline and Anna Zakarian
How To Make Ham, Egg + Cheese Hash Brown Waffles | BLD Recipe
Rach's Chicken Riggies + Expert-Picked Style, Design and Tech Es…
Quick Maple Pork Chops With Garlicky Mashed Potatoes + Tom Payne…
Tony Hale Dishes On "I Love Lucy" Film + Rach Makes a Greek Feast
Jessica Alba & Cash Warren's "Double Date" With Rach & John + Ra…
Rach's Bagels 5 Ways (Like Spinach & Artichoke!) + Ham, Egg & Ch…
How To Make Tso Tini Cocktail | John Cusimano
How To Make Rachael's General Tso's Chicken
How To Make Perfectly Charred Carne Asada Tacos with Avocado Cre…
We Surprise The Adorable Couple Behind The Secret @MealsSheEats …
How To Make John's Blackberry-Ginger "House Call Mocktail | John…
What Happens In Your Body When You Eat Whole vs Refined Grains |…
How To Make Pho | Rachael Ray
How To Make Honey Soy Glazed Salmon | Dr. Ian Smith
Deals From Rue La La: Genuine Soft Leather Jackets, Healthy Pres…
Cake Boss Buddy Valastro's Fun Cake Decorating Ideas For Spring
Former Rachael Ray Mag Editor Wrote 365 Thank You Letters In One…
How To Make Meatball Patty Melt Pizzas | Rachael Ray
Rach's protein-packed riff on the ooey-gooey classic French sandwich delivers the same cheesy goodness but minus the gluten.
- 1 bunch thin asparagus, trimmed of tough ends
- 4 small boneless, skinless chicken breasts—butterflied by cutting across but not through the breast, opened up, and lightly pounded to ¼-inch thick
- Black pepper
- About 1 teaspoon herbes de Provence
- 2 tablespoons olive oil
- 3 tablespoons butter, plus a pat or 2 for the eggs
- 2 tablespoons plus 1½ teaspoons flour or gluten-free flour
- 1½ cups milk
- Freshly grated or ground nutmeg
- White pepper
- About ¼ cup Dijon mustard
- 8 thin slices mild cooked ham
- 1 to 1½ cups shredded Gruyere
- 4 large eggs
Prepare a large bowl of ice water. In a large skillet, bring a couple of inches of water to a boil. Salt the water and add the asparagus. Cook until crisp-tender, 2-3 minutes. Add to the ice water and let cool. Drain and pat dry.
Season the chicken with salt, pepper, and herbes de Provence. Heat a large skillet over medium-high. Add 1 tablespoon oil, one turn of the pan. Add 2 pieces of chicken. Cook, turning occasionally, until browned and cooked through, 6 to 7 minutes. Transfer to a baking sheet. Repeat with the remaining 1 tablespoon oil and chicken.
In a saucepan, melt 3 tablespoons butter over medium heat. Whisk in the flour. Cook, whisking often, until the flour is absorbed, about 1 minute. Whisk in the milk. Cook, whisking often, until the sauce thickens, about 3 minutes. Season the béchamel sauce with salt, nutmeg, and white pepper. Reduce heat to low.
Switch on the broiler.
Spread each piece of chicken with a layer of Dijon. Top with the ham, asparagus, béchamel sauce, and Gruyere.
Broil until browned and bubbly, 2 to 5 minutes.
Meanwhile, in a large nonstick skillet, melt the remaining pat or 2 of butter over medium. Crack in the eggs; season. Cook until the whites are just set, about 3 minutes.
Top each piece of chicken with an egg.
From Rachael Ray Every Day, May 2018.