Wednesday, November 18, 2009

Chicken and Prawn Mornay

Firstly I have to apologize for my spasmotic blogging of late.. we have been quite busy especially with the new arrival of Daniel, a second boy for Noel's brother Sean and his wife Vicky and another nephew for us and a cousin for the kids. Needless to say went to visit both Daniel and Vicky last night at the hospital and I am only getting to blog last night's dinner this morning. Plus we haven't eaten out a few times recently leaving me not cooking anything to blog!

We had planned to have left over spaghetti bolognaise from the night before upon returning from the hospital. The kids had a bowl ful before we left but I must admit I am not a fan of leftover dinners. Don't get me wrong I eat them for lunch or freeze for lunches but I don't really enjoy eating the same dinner two nights in a row... not sure why I just don't.

Needless to say I was fancying something different and for some reason creamy! My initial thoughts were "Mornay" and then decided that chicken and prawns would be nice! And it was. Infact I was quite pleased with the outcome and will cook this again for sure.

Chicken and Prawn Mornay

Serves: 4
Points per serve: 7


500 grams chicken fillets, diced
cooking spray
300 grams prawns, peeled and deveined
2 springs onions, sliced
1/2 red capsicum, finely diced
1 tablespoon butter
2 tablespoons plain flour
1 1/2 cups skim milk
1/2 cup dry white wine
2 teaspoons crushed garlic
2 teaspoons dijon mustard
50 grams reduced fat tasty cheese, grated
ground white pepper
1/2 cup parmesan, finely grated

Preheat oven to 180 degrees Celcius.

Coat a small frying pan with cooking spray and heat over high heat. Cook the chicken until sealed and slightly browned. Remove from heat.

Spray 4 individual ramekins (1 1/2cup capacity) with cooking spray. Divide chicken evenly amongst ramekins. Divide the prawns evenly and add to the chicken. Top with the spring onions and capsicum.

In a medium saucepan, melt butter and remove from heat, add flour and mix into a roux. Return to medium heat and add milk and wine gradually, stirring continuously with a whisk ensuring a smooth sauce. Add the garlic, mustard and tasty cheese. Season with salt and pepper to taste.

Pour the sauce over the chicken and prawn mixture evenly. Sprinkle with parmesan cheese. Cook for 15 - 20 minutes in oven or until cooked through and cheese golden.


(click here for a printable version of this recipe)

3 comments:

Catherine said...

This looks fantastic! I want some now! :)

ARLENE said...

My goodness, I'd forgotten all about mornay sauce. I'm trying to remember the appetizer with mornay sauce that was so popular back in the day. Your dish looks very enticing!

Velva said...

This prawn mornay looks quite satisfying. Very nice.
I hope things settle down soon for you.