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Rach serves up her quick-cooking chicken dish with a creamy cheese sauce, healthy greens, and eggs fried onto a crispy-crackly layer of Parm.
For the chicken, heat a large cast-iron skillet over medium-high heat. Season chicken with salt and pepper.
For the mornay sauce, heat a saucepot over medium to medium-high heat. Melt butter, whisk in flour, whisk in milk, bring to bubble and season with salt and white or fine black pepper, a few grates of nutmeg. Thicken to just coat spoon and stir in cheese, then reduce heat to low.