Serves: 4
Total Calories: 1,085

MORNAY SAUCE
4 tablespoons unsalted butter
4 tablespoons flour
1/2 cup dry white wine
1/2 cup hot chicken stock
2 cups warm heavy cream
4 cups grated gruyére cheese
1/2 cup grated Parmesan cheese
1 teaspoon nutmeg
pinch cayenne pepper
salt to taste
1 egg yolk beaten
CHICKEN AND PLATING
4 cups cooked and cooled 1/2 inch dice chicken breasts
1 cup grated Parmesan cheese
2 cups cooked wild rice
2 cups cooked spinach

To make the sauce, in a large, heavy saucepan, whisk butter and fl our over low heat about 2–3 minutes, taking care not to brown. Gradually whisk in wine, hot chicken stock and warm cream. Raise heat and bring the sauce to a boil. Remove from heat and whisk in cheeses until melted and well blended. Season with nutmeg, pepper and salt. In a small bowl, add 1?2 cup sauce to the egg yolk. Pour back into the saucepan.

In a large, heavy skillet, over medium heat, add the chicken and stir in half of the sauce. Gradually add the remaining sauce and heat until bubbly. Top with the Parmesan cheese and place under the broiler to melt and lightly brown the cheese. Divide the rice among plates and make a well in the middle of each. Circle each rice ring with spinach. Scoop the piping hot hash into the rice rings and serve immediately.

Nutritional Facts:

Serves: 4
Total Calories: 1,085
Calories from Fat: 670

More Recipes from the Taste of Broadway Cookbook:
Marinated Oven-Roasted Chicken with White Wine, Butter, and Lemon Sauce
Crispy Duck a l'Orange
Chicken Kiev
Pollo Manigua
Pollo Extremena
Poulet Basquaise
Chicken Tikka Marsala
Love Me Tenders with Honey Mustard Sauce
Chicken Catupiri
Chicken Hash