Friday, June 29, 2007

... Gruyere Cheese

The other night a dear friend, Suzie, came over for a visit. We cooked and talked and had a great time. I was so encouraged by her energy, compassion, and honesty. And... by the Gruyere Cheese. I love cheese and this was no exception. Smooth, deep, woody. Mmm. Here is the recipe that we made.
Chicken & Asparagus with Gruyere

bunch of asparagus
2/3 cup chicken broth
2 tsp + 1/4 cup flour, divided
4 chicken breasts
1/4 tsp salt
1 tbs canola oil
1 shallot, thinly sliced
1/2 cup white wine
1/3 cup sour cream
1 tbs chopped fresh tarragon
2 tsp lemon juice
2/3 cup shredded Gruyere
brown rice

1. Prepare brown rice.
2. Steam asparagus for 3 minutes. Uncover and set aside.
3. Whisk broth and 2 tsp flour in a bowl.
4. Sprinkle chicken with salt and dredge in flour. Cook in skillet with oil until golden brown and cooked through. Transfer to foil tented plate.
5. Add shallot, wine, and broth to pan. Stir until thickened. Lower heat and add sour cream, tarragon, lemon juice, asparagus, and chicken. Sprinkle cheese and heat through.

6 comments:

AmyB said...

Mmm, I was looking at that recipe (along with a bunch of the others!) in the mag you left here (thanks!!!). Looking forward to trying this one myself!

Ashleigh said...

Sounds yummy! Ted and I love using different kinds of cheeses.

Katy Van said...

cool recipe Michelle! trying new stuff is exciting- i'll let you know when i cook it . . . thanks!

Jenn said...

It sounds sooo good, can't wait to try it!

Libby said...

no fair! soy cheese is NOT the same. sigh. i'm glad you can enjoy it though. beautiful photo by the way.

Michelle said...

Sorry Libby. I really do feel for you. Cheese is one food that I will not cut out of my diet (I think I have allergies as well).

Thanks (on the pic), I took it this spring while walking through my neighborhood...