Cheesy Chicken and Potatoes With Shallot Wine Sauce

Ingredients

• 2 boneless skinless chicken breasts
• 4 red potatoes, sliced
• 4 tablespoons butter
• 3 tablespoons garlic, minced
• 1-2 shallots, minced
• 4 tablespoons flour
• 1 cup chicken broth
• 1/2 cup white wine
• 1/2 cup half-and-half
• 2 teaspoons prepared yellow mustard
• 1 1/2 tablespoons mayonnaise
• 1 cup cheddar cheese, grated
• 1 cup monterey jack cheese, grated
• salt and pepper, to taste

Directions

1. 1

   Poach chicken breasts in chicken broth or seasoned water until cooked through, cool thoroughly and shred.

2. 2

   Place potato slices into salted, boiling water and cook until just tender. Remove and place in the bottom of a greased casserole dish. Top with shredded chicken.

3. 3

   In a saute pan, melt butter and cook garlic and shallot until soft. Add flour and broth and whisk well. Add wine and half and half. Bring to a boil.

4. 4

   Add mustard and mayo and remove from heat. Add cheese and stir till melted. Season with salt and pepper to taste.

5. 5

   Pour mixture atop the chicken and potatoes. Bake at 375 degrees for 20 minutes or until golden and bubbly.