Chicken Fritters Grandmere With Mornay Sauce Recipes

CHICKEN WITH MORNAY SAUCE

Steps:

• Heat the oven to 400 F. Butter a 2-quart baking dish. Set aside.
• Cook the noodles following package directions. Drain well and place in the prepared baking dish. Set aside.
• Melt the butter in a medium-to-large saucepan. Blend in the flour and cook, stirring constantly, for 1 minute.
• Gradually add milk and cook, stirring constantly, until thickened.
• Add pimiento, sherry, and chicken, and cook until heated through. Season to taste with salt and pepper, mixing well.
• Top the noodles with the chicken mixture and sprinkle with cheese. Bake for 20 minutes, until lightly browned.
• Remove from oven, cool slightly, and serve while hot.

CHICKEN FRITTERS

Steps:

• Mix chicken, bread crumbs, onion, mozzarella cheese, egg, mayonnaise, salt, pepper, and garlic powder in a bowl until well combined. Shape mixture into 8 equal-sized patties.
• Heat oil in a large skillet. Fry patties until lightly browned, about 5 minutes. Flip and fry for an additional 3 to 5 minutes. Transfer fritters to a paper towel-lined plate.

CHICKEN GRAND-MERE

Steps:

• Pat chicken dry; sprinkle with salt and pepper.
• Heat 1 T. butter and the oil in Dutch oven or deep 12-inch skillet over medium-high heat. Add several pieces chicken and brown on all sides, about 10 minutes. Transfer chicken to platter and repeat with remaining pieces.
• Reduce heat to medium; add onion, garlic, and thyme. Saute until onion is softened, about 5 minutes. Pour off all but 1 T. fat. Carefully pour Cognac into pan and scrape bottom of pan to loosen browned bits. Return chicken to pan, placing breasts on top. Pour in wine and broth and heat to boiling. Reduce heat to low and simmer covered until chicken is tender, 30-40 minutes.
• Transfer chicken to warmed serving platter; cover with foil and keep warm. Cook sauce over medium-high heat until reduced by almost half, 12-15 minutes.
• Meanwhile, fry bacon in separate large skillet over medium heat, until golden, about 8 minutes.
• While bacon is cooking, cut potatoes into 3/4-inch dice and add to bacon in skillet. Fry, stirring frequently, until golden, 5-7 minutes. Using slotted spoon, remove bacon and potatoes to bowl.
• Add mushrooms to skillet. Cook, stirring occasionally, until golden, 3-4 minutes. Add mushrooms to potatoes.
• Spoon off fat from sauce. Add mushrooms, potatoes, and bacon and stir to coat. Reduce heat to low and simmer until hot, 1-2 minutes. Remove from heat and stir in half the parsley and the remaining 2 T. butter. Taste and adjust seasonings. Pour sauce over chicken. Sprinkle with remaining parsley and serve hot.

CHICKEN CREPES IN SHERRIED MORNAY SAUCE

Steps:

• Cook chicken in water with the celery, onion, and bay leaf until it is done, about 35-45 minutes. Remove from the stock and cool.
• Remove meat from the bones, discarding the skin anhd chop into bite sized pieces. Reserve stock for another use after defatting it.
• While chicken is cooking,saute the green onions and mushrooms in the butter until just tender.
• Add well-drained spinach,undiluted soup.chicken,and seasonings and mix well until totally blended.
• Place a heaping spoonful of the mixture in the center of each crepe and roll.
• Place in a shallow oven-proof dish, seam side down.
• Cover with the sherried mornay sauce, sprinkle the top with the parmesean cheese and paprika and bake until hot, about 20-30 minutes in a preheated 350 degree oven.
• Crepes can be filled, quick-frozen on cookie sheets, then transfered to plastic bags for freezer storage. Do not freeze the sauce.
• This dish can also be prepared early in the day ( sauce and all), covered, and refrigerated. If refrigerated, cover with foil and bake for about 35 minutes; remove foil and bake about 10 minutes longer until sauce is bubbling.
• A serving is two crepes per person.
• Sherried Mornay Sauce:.
• Make a white roux with the butter and flour.
• Add milk and whisk over medium heat.
• Boil 1 minute, whisking constantly.
• Remove from heat and add salt, pepper, cream, and sherry.
• Bring to a simmer while whisking, and add cheese and nutmeg.Whisk until cheese is completely melted, then remove from heat.
• Pour sauce over crepes and top with a sprinkling of parmesean and paprika.
• Serve with any extra sauce.

CHICKEN FRITTERS GRAND'MERE WITH MORNAY SAUCE

Steps:

• Sift the flour together with the salt, herbs and baking powder.
• Beat the egg yolks until creamy then beat in the milk and sherry.
• Slowly beat the flour into the liquid.
• Beat the egg whites until they are stiff and fold into the batter.
• Fold in the chicken and peas.
• Heat the oil to 375*F. Drop small batches of spoonful size batter into the oil and cook until golden brown.
• Great dipped in Mornay Sauce.
• Mornay Sauce:.
• Heat the butter in a sauce pan.
• Add the flour and cook 2 minutes over low heat.
• Stir in the chicken broth and cream.
• Reduce heat and simmer until thickened.
• Stir in the cheese and simmer for 2 more minutes.
• Makes 3 cups.