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Posts Tagged ‘heavy cream’

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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It’s an interesting dish…one that started out as mushroom & ham pasta.   One day I added carrots and found the sweet crispness added another flavour profile to this dish and from that point on carrots were a must.  This one has been around awhile and is a good go to recipe when you need a quick, easy meal.

Mushroom, Ham & Carrot Linguine

1 lb Linguine
4 tbsp butter
1/2 – 1lb mushrooms, sliced
1/2 lb cooked ham, chopped
2 tbsp parsley (dried or fresh), if fresh minced
1/2 – 3/4 cup heavy cream (18%)
1 cup carrots, sliced
1/2 cup parmesan, grated
salt & pepper to taste

In a pot start your water boiling for your pasta. When boiling salt and drop your pasta in.  Cook 6 minutes or until al dente.  Drain (reserve 1/2 cup cooking liquid), butter and set aside.

In a skillet/pan over medium heat add more butter. When the pan is heated and butter sizzlin saute your carrots for 2 minutes. Next add in your mushrooms and saute them for a couple of minutes…adding a little more butter as needed. Finally add in ham and parsley. Saute until mushrooms and ham have started to brown (approx. 5 minutes).

Stir in cream, half of the parmesan cheese, and salt/pepper mixing until combined.  Bring to a boil and turn down heat to low simmer for a couple minutes.  Put pasta into serving dish, pour mushroom mixture over top, add 1/2 cup reserved cooking liquid, toss lightly and sprinkle with remaining parmesan cheese.  Serve hot with garlic or cheese bread.

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