Chicken Mornay with Broccoli


  • 3/4 lb of fresh broccoli florets, cut in half
  • 1/4 cup butter
  • 1/4 cup flour
  • 1 cup chicken broth
  • 1/2 cup heavy cream
  • 1/2 cup dry white wine
  • kosher salt and white pepper to taste
  • 1/8 tsp Worcestershire sauce
  • fresh grated Parmesan cheese
  • 2 cups cooked chicken breast, diced
  • fresh parsley, chopped


  • Cook broccoli in boiling water until just tender.
  • Drain and arrange in a shallow baking dish.
  • Melt butter and stir in flour. Add the chicken broth and cream, cook stirring until  it thickens.
  • Stir in the white wine, salt and pepper, Worcestershire and 1/2 cup of cheese.
  • Arrange chicken over the broccoli then pour sauce over the top.
  • Sprinkle with 2 tbs of cheese.
  • Bake in a preheated 425 oven for about 15 minutes, or until bubbly.
  • Sprinkle with parsley.

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