Seared chicken in gruyère-pea sauce
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
- Bring the chili, garlic, mushrooms, lemon juice, vermouth, and peas to a boil in a large saucepan.
- Simmer, covered, for 6 minutes.
- Drain, reserving liquid.
- Heat a heavy skillet to very hot.
- Sear the chicken slices in the olive oil for two to three minutes per side, until tender through and golden brown outside.
- Melt the butter over very low heat.
- Sprinkle the flour, salt, and pepper into the butter.
- 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.
- Gradually add reserved liquid, stirring constantly.
- Stir in the 1/2 cup gruyère and 1/2 cup parmesan over low heat until melted.
- Add the yogurt and stir in over low heat until blended.
- Stir in the vegetables.
- Remove from heat.
- Pour over chicken slices.
- 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•).
- The Book of Yogurt•
- From yogurt dips to yogurt soups to yogurt chicken and other main dishes, Sonia Uvezian presents a lot of recipes that depend on yogurt, and a lot more than replace milk with yogurt. If you’ve been looking for a way to eat more yogurt, this is a great book.
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