| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
Swiss |
Poultry |
4 |
Servings |
INGREDIENTS
| 1 |
|
Chicken; cut in pieces |
| 2 |
ts |
Chopped shallots |
| 1/2 |
c |
Dry vermouth |
| 3/4 |
c |
Heavy cream |
|
|
Salt & pepper to taste |
| 2 |
tb |
Grated Swiss cheese |
| 1 |
tb |
Bleu cheese |
| 1 |
tb |
Softened butter |
| 1 |
ts |
Dijon mustard |
INSTRUCTIONS
Saut. chicken in butter, but do not brown! Add shallots and dry vermouth;
reduce liquid slightly. Add heavy cream (enough to almost cover), salt and
pepper. Bring to a boil. Put in oven and cover with oiled wax paper. Cook
approximately 15 minutes. Remove, strain sauce, reduce. Whip Swiss cheese,
bleu cheese, butter and mustard together. Pour over chicken and serve.
LA PROVENCE
HIGHWAY 190, 4 MILES EAST OF
MANDEVILLE, LA
From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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