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Candice's Chicken Mornay over English Muffins

Total Time: 10 mins

 Serves: 4

 

To give the sauce the robust flavour, use Gruyere. Gruyere is a rich, nutty-tasting cheese originally from Switzerland . If you can’t find it in your market, try a combination of Swiss and Parmesian.

 

 

1) In 10-inch skillet or 3-quart saucepan, with wire whisk, mx milk and cornstarch until blended; heat to boiling over high heat, stirring mixture frequently. Reduce heat to medium and cook, stirring constantly, until sauce has thickened slightly, about 1 minute.

 

2) Meanwhile, slice each cherry tomato in half, cut chicken breast into 1/2 inch pieces  (you should have about 3 cups of cut-up meat), and couresly shred Gruyere cheese.

 

3) When sauce is ready, add salt, thyme, chives, tomatoes, chicken, cheese, and ground red pepper. With heat-safe spatua or wooden spoon, stir mixture over medium-high heat until heated through.

 

4) To serve, place 2 english muffin halves on each of four dinner plates. Spoon mixture on top.

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