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Posts Tagged ‘chicken stock’

I started making this recipe…hmmm…22 years ago, YIKES.  It’s been a while.  I found one I wanted to try while living in my bachelor pad in Vancouver, made it for dinner guests, loved it and then it was published.  My home town put out a recipe booklet and my mom submitted this recipe on my behalf.  The Publishing Date says August 1990. Crazy.

I still make this dish and love it along with the odd modification.  I recommend using a medium-full bodied dry white wine (like a Chardonnay) opposed to a lighter wine. 

Serves 8

Chicken Cordon Bleu 

8 Whole Chicken Breasts, skinned and boned
8 slices Swiss Cheese
8 slices black forest ham (thin)
3 tbsp flour
1 tsp paprika
1/2 cup white wine (more for the chef)
1/2 cup chicken stock
1 1/2 tbsp cornstarch
1 cup cream (18%)
Butter
Oil (olive oil or canola)
Salt & Pepper
Wax or Parchment paper
Toothpicks

Spread chicken breasts on wax/parchment paper and pound to flatten evenly (if you don’t have a mallet a rolling pin works). Turn flattened breast to ensure inside is facing up. Layer one piece of the ham, followed by one piece of the cheese.  Roll chicken breasts and secure edges with toothpicks. Set aside.

In a pie plate or dish mix together flour & paprika. Season chicken breasts with salt & pepper and roll in flour mixture.

In a large saucepan over medium high heat add your butter and oil. Place your chicken breasts in the pan – be sure not to crowd pan. You may need to cook the chicken in 2 batches. Turn chicken breasts until evenly browned on all sides. Pour in your wine, let cook off for a couple seconds and then add your chicken stock. Cover, reduce your heat to low, and simmer 20-30 minutes or until chicken is cooked through and sauce slightly reduced. Your cheese may melt out into the sauce a little – this makes it yummy. Remove chicken to serving dish, take out toothpicks and cover with foil to keep warm.

In a cup blend cornstarch and cream until smooth. Mix into the sauce in pan. You may need to turn your heat up a bit. Cook, stirring constantly until sauce has thickened slightly.  Pour your sauce over your chicken breasts and serve.

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Couscous Pilaf

I guess I’m lucky in that about 17 years ago my mother decided to get healthy and see a nutritionalist.  I was an adult (oh nothing) when she started experimenting with tabouleh, couscous and all things healthy.  Even though I lived in Vancouver and she in Northern BC, I was hooked on grains then and I still am.  There are so many ways to cook grains these days you are bound to find something you like….you just have to experiment a little! Husband likes this dish so it’s a keeper.

Adapted from Canadian Living

Couscous Pilaf
1 tbsp oil
1/2 onion, minced
1 large carrot, diced
1/2 tsp basil
1 cup couscous
1 1/2 cups chicken stock
salt and pepper to taste
1 half a lemon

In pan heat oil over medium heat. Add your onion and carrot. Stir occasionally until onion is cooked (soft). Add in your basil and cook for an extra minute.

Add your stock, salt & pepper and bring to a boil. Stir in couscous, cover pot and remove from heat. Let stand for 5 minutes until all liquid is absorbed. Add lemon juice and fluff.

It’s really that easy. You can also add peas when you add your stock. Fresh parsley when serving brightens the dish. It’s yummy!

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