4 boneless, skinless chicken
breasts, poached
4 tablespoons butter
3 tablespoons all-purpose flour
1 large bunch asparagus, about 1 1/4 pounds
1 cup milk
1/2 cup chicken broth
1/2 teaspoon ground white pepper
1/2 cup Fontina cheese, shredded
1/3 cup freshly grated Parmesan cheese
1/4 cup dry white wine
1/8 teaspoon nutmeg
1/8 teaspoon cayenne pepper
1/8 teaspoon salt
2 teaspoons grated lemon zest
Preheat oven to 375*F.
Trim ends off asparagus.
Blanch in boiling, salted water until just tender, about 2 minutes.
Drain and arrange in bottom of an 8-inch baking dish.
In medium saucepan over
medium heat, melt butter. Add flour, pepper, nutmeg and cayenne
and whisk until well blended. Gradually whisk in milk and broth;
cook, stirring continuously, until simmering and thickened. Whisk
in wine, lemon zest and salt.
Pour half the sauce evenly
over asparagus. Arrange poached chicken on sauce; sprinkle Fontina
cheese over chicken. Pour remaining sauce over cheese; then top
with Parmesan cheese.
Bake for 20 minutes, until
bubbling. Serve hot.
Makes 4 servings.
Recipe provided courtesy
of the National Chicken Council. Used with permission.
