|
|
Steps
|
|---|
|
Sequence
|
Step
|
|---|
|
| 1 | Preheat oven to 400. Arrange oven racks so a large skillet and baking sheet can fit at the same time. |
| 2 | Melt 3 tablespoons butter in a saucepot over medium heat. When butter foams, whisk in 3 table in stock and spoons flour, cook 1 minute then whisk warm half and half. Let thicken and season with salt, pepper and nutmeg to taste. Stir in cheeses and keep warm over low heat. |
| 3 | Preheat a large, cast iron skillet over medium high heat. |
| 4 | Cut chicken away from bones, keeping the skin intact. Place chicken between wrap or parchment and pound to 1/2 inch thick. Season on both sides liberally with salt and pepper. Dredge very lightly in flour, shaking off all excess. |
| 5 | Arrange broccolini on a baking sheet and toss with 2 tablespoons or so olive oil, garlic, salt and pepper. Roast 15-18 minutes until crispy at edges of broccolini tops. |
| 6 | Add olive oil, 1 turn of the pan to skillet and melt remaining tablespoon butter into oil. When it foams, add chicken skin side down; press down on chicken as it cooks with spatula to make skin extra crispy. Cook 5-6 minutes then transfer to oven for 5 minutes more. Remove, turn the chicken and let stand a minute or two. Transfer to plates and douse with lemon juice. |
| 7 | Plate the chicken with roasted broccolini alongside. Ladle the mornay sauce over the top of broccolini and chicken. Garnish with crispy onions and serve. |
