Ingredients Jump to Instructions ↓

  1. 8 slices of bacon

  2. 2 tablespoons minced shallots

  3. 2 tablespoons flour

  4. 3/4 cup milk

  5. 1/3 cup chicken broth

  6. 1 cup (4 ounces) grated cheddar cheese

  7. 1 teaspoon worcestershire sauce

  8. 1/8 teaspoon cayenne

  9. 2 teaspoons bourbon

  10. 4 slices of white or whole wheat bread, toasted

  11. 3/4 pound sliced cooked chicken breast

  12. 2 tablespoons grated parmesan cheese

Instructions Jump to Ingredients ↑

  1. Directions 1. In a large frying pan, cook bacon over medium heat until crisp, about 5 minutes. Drain on paper towels. Discard all but 2 tablespoons of drippings.

  2. Add shallots to bacon drippings and cook over medium heat, stirring constantly, until softened, about 2 minutes. Add flour and cook, stirring, for 1 to 2 minutes without allowing to color. Slowly whisk in milk and broth. Bring to a boil, stirring constantly. Reduce heat to medium-low and cook, stirring, until thickened and bubbly, about 2 minutes. Remove from heat and stir in Cheddar cheese, Worcestershire, and cayenne until cheese is melted and sauce is smooth. Stir in bourbon.

  3. Preheat broiler. Place toast in 4 individual gratin dishes or a single large baking dish. Arrange chicken on top of toasts, then ladle on sauce. Top with bacon slices, crisscrossed. Sprinkle with Parmesan cheese. Broil about 5 inches from the heat 1 to 2 minutes, until bubbly and sauce is flecked with brown.


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