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Sautéed Chicken with Cheddar Cheese Sauce

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How to Make Chicken in Cheese Sauce

Step 1: Dredge chicken

Season the chicken with salt and pepper, then dredge the chicken in flour until well coated on both sides, shaking off excess. Set the chicken aside and discard the flour mixture, reserving 2 tablespoons for later.

Step 2: Sauté chicken

Heat oil in a large heavy skillet over medium-high heat and cook the chicken until browned on both sides, 1 1/2 to 3 minutes per side. Transfer the chicken to a plate. Note the chicken will continue to cook in step 7.

Step 3: Cook Leeks

Add the leeks, thyme and salt to the same skillet. Cook the aromatics until fragrant and starting to brown slightly, 1 to 3 minutes.

Step 4: Deglaze with Wine

Add the wine and cook, scraping up any browned bits until the wine has almost completely evaporated, 1 to 2 minutes.

Step 5: Add Flour

Sprinkle the reserved ¼ cup flour over the green garlic mixture. Next, stir the flour into the cooked leeks. This will coat them with the flour and allow the flour to dissolve. This step will prevent the sauce from having lumps of raw flour.

Step 6: Add broth and milk and thicken the sauce

Stir in the broth and milk until the flour is dissolved. Bring the sauce to a simmer and cook until the sauce is slightly thickened, about 1 minute.

Step 7: Finish Cooking Chicken in the Sauce

Return the chicken and any accumulated juices from the plate to the skillet with the sauce and return to a simmer. Reduce the heat to medium-low and simmer, turning the chicken over in the sauce occasionally until the chicken is no longer pink in the center and is cooked through, 4 minutes longer.

Step 8: Add Cheese to Sauce

Transfer the chicken to a serving platter. Remove the skillet from the heat and stir the shredded cheddar cheese into the sauce until the cheese is melted. Spoon the sauce over the chicken and serve sprinkled with the chopped chives (or scallions.)

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