This is simple chicken and potato recipe made with rich ingredients, not compromising the taste. .
1 1/2 pounds Boneless, skinless chicken breast
1 tablespoon Extra-virgin olive oil
2 cups Diced scallions
1/2 teaspoon Salt
5 tablespoons All-purpose flour
1 14-ounce Can reduced-sodium chicken broth
1 cup 1% milk
2 tablespoons Dry sherry
1/2 teaspoon Dried thyme
1/2 teaspoon Freshly ground pepper
2 large thin sliced potatoes
1 cup Grated Parmesan cheese, divided
1/4 cup Reduced-fat mayonnaise
2 teaspoons Dijon mustard
1. Preheat oven to 375 degrees F. Coat a 7-by-11-inch (2 quart) glass baking dish with cooking spray.
2. Place chicken in a medium skillet or saucepan and add lightly salted water to cover. Bring to a simmer over high heat. Cover, reduce heat to low and simmer gently until the chicken is cooked through and no longer pink in the center, 10 to 12 minutes. Drain and slice into bite-size pieces.
3. Heat oil in a large non stick skillet over medium-high heat. Add scallions and salt and cook, stirring often, until softened but not browned, 1 to 2 minutes. Add flour; stir to coat. Add broth, milk, sherry, thyme and pepper and bring to a simmer, stirring constantly. Add potato; return to a simmer. Remove from heat and stir in 1 /2 cup Parmesan, mayonnaise and mustard.
4. Spread half the potato mixture in the prepared baking dish. Top with the chicken, then the remaining potato mixture. Sprinkle evenly with the remaining 1 /2 cup Parmesan. Bake until bubbling, 20 to 25 minutes. Let cool for 10 minutes before serving.
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