Chicken with Dill Havarti

preparation

1) Put 1/2 cup of flour in a wide bowl or plate. In another bowl, whisk the egg with water. Put the breadcrumbs in a third bowl. Lightly sprinkle the chicken with salt and freshly ground black pepper. Dredge the chicken in the flour, then dip in the egg mixture, then coat with the breadcrumbs. Place the chicken pieces on a baking sheet and refrigerate to chill for 30 minutes.

2) Meanwhile, in a saucepan over medium heat, melt 2 tablespoons of butter. Stir in the remaining 2 tablespoons of flour and continue cooking, stirring constantly, for 1 minute. Add the garlic powder and dill weed, if using. Gradually add 1 cup of milk. Cook, stirring, until thickened. Add the shredded Castello Dill Havarti and cook, stirring, until the cheese has melted. Thin the sauce with more milk to your desired consistency. Taste and add salt and pepper, as needed.

3) Heat the remaining 2 tablespoons of butter in a large skillet with the olive oil. Cook the chicken until browned and cooked through, turning to brown both sides. Check with an instant-read thermometer, the chicken should register at least 165 F when done.

Arrange the chicken on a serving platter with the sauce or serve the sauce separately so it can be poured over the chicken just prior to eating. Enjoy!