My daughter asked for this as a special meal when returning home from college. It’s a “fancy” and hearty meal that is fairly easy to make.
Chicken is breaded (flour, egg, panko) then seared on both sides. Do not cook all the way through. Move to a rack on a baking sheet and season with salt and pepper. Bake at 350 to cook through to an internal temp. of 165. Add a slice of ham and cheese at the end (I used Gruyere) until melted.
On a second baking sheet, I roasted broccoli spears in extra virgin olive oil, salt, and pepper. Top with parmesan cheese before serving.
The starch was rice with celery and onion. I sauteed a stalk of celery and a medium onion in olive oil and salt just to translucent. I added one cup of rice and two cups of chicken stock. Bring to a boil and then reduce to simmer until done.
The star of the show was a veloute sauce. I made a roux with flour and butter, then whisked in the juice of half a lemon, salt, pepper, and a little chicken stock. Stir constantly at a low simmer until the sauce is thick enough to coat the back of a spoon.
Serve with a crisp white vino!