Mimsy Were the Borogoves

Food: Recipes, cookbook reviews, food notes, and restaurant reviews with a heavy emphasis on San Diego. Unless otherwise noted, I have personally tried each recipe that gets its own page, but not necessarily recipes listed as part of a cookbook review.

Seared chicken in gruyère-pea sauce

Jerry Stratton, October 27, 2007

Sometimes you just want to take a hunk of seared meat and pour cheese over it.

Servings: 4
Preparation Time: 30 minutes

Ingredients

  • 1 green chili, chopped
  • 2 cloves garlic, chopped fine
  • 6 oz sliced crimini mushrooms
  • 1 lemon’s juice
  • 1/2 cup dry vermouth
  • 2 cups peas
  • 1 pound boneless chicken pieces in meal-sized pieces
  • 2 tblsp olive oil
  • 2 tablespoons butter
  • 1/2 tsp coarse sea salt
  • 1/4 tsp black pepper
  • 2 tblsp flour
  • 1/2 cup shredded gruyère cheese
  • 1/2 cup grated parmesan cheese
  • 1/2 cup yogurt
  • 1/4 cup grated parmesan cheese

Steps

  1. Bring the chili, garlic, mushrooms, lemon juice, vermouth, and peas to a boil in a large saucepan.
  2. Simmer, covered, for 6 minutes.
  3. Drain, reserving liquid.
  4. Heat a heavy skillet to very hot.
  5. Sear the chicken slices in the olive oil for two to three minutes per side, until tender through and golden brown outside.
  6. Melt the butter over very low heat.
  7. Sprinkle the flour, salt, and pepper into the butter.
  8. Stir constantly to mix, over low heat, for about two minutes until thick and bubbly. Use a rubber or other flexible spatula if possible to keep the sauce from burning.
  9. Gradually add reserved liquid, stirring constantly.
  10. Stir in the 1/2 cup gruyère and 1/2 cup parmesan over low heat until melted.
  11. Add the yogurt and stir in over low heat until blended.
  12. Stir in the vegetables.
  13. Remove from heat.
  14. Pour over chicken slices.
  15. Sprinkle parmesan cheese over the top.

Once you start making white sauce, you’ll want to add it to everything. Another great way to use this sauce is to use it with pasta. Instead of peas and chicken, add a pound of bay scallops while simmering the vegetables. Pour the scallops in gruyère sauce over a half pound fettucini, prepared according to the instructions on the package.

This recipe was inspired, oddly enough, by a casserole recipe (from The Book of Yogurt).

  1. <- Eggplant salsa
  2. Mint Potato Salad ->