Broiled Chicken With Cheddar Dill Sauce
|Chopped fresh dill/1 teaspoon dried dill||1 1⁄2 Tablespoon|
|Chopped chives/Scallion greens||1⁄2 Cup (8 tbs)|
|Garlic||2 Clove (10 gm), minced / crushed through a press|
|Black pepper||1⁄4 Teaspoon|
|Boneless chicken breast halves||4|
|Flour||1 1⁄2 Tablespoon|
|Milk||1⁄2 Cup (8 tbs)|
|Grated cheddar cheese||1⁄2 Cup (8 tbs)|
|Pepper||1 Pinch (Preferably White)|
1 Preheat the broiler. Line a broiler pan with foil.
2 Mince the dill and set aside. Finely chop the chives (or scallion
3 In a small saucepan or skillet, melt 2 tablespoons of the butter. Add half the chives, the garlic and black pepper.
4 Place the chicken on the broiler pan and brush with half the herbed butter. Broil 4 inches from the heat for 7 minutes. Turn the chicken over, brush with the remaining herbed butter and broil for 7 minutes, or until the chicken is cooked through.
5 Meanwhile, in a small saucepan, melt the remaining 1 tablespoon butter over medium heat. Stir in the flour and cook, stirring, until the flour is no longer visible, about 30 seconds. Gradually stir in the milk and cook, stirring, until smooth. Bring the mixture to a boil over medium heat.
6 Reduce the heat to medium-low and stir in the Cheddar, dill, remaining chives, salt and white pepper. Stir until the cheese is melted and remove from the heat. When the chicken is done, add any juices that have accumulated on the broiler pan to the cheese sauce.