I pulled out my old recipe file last week and came across this recipe from a 1982 Bon Appetite. It's quick, delicious and tasty enough to serve to company! It's prepared in the microwave! Enjoy!
3 boneless, skinless chicken breasts
1/2 cup finely chopped onion
4 Tblsp. butter
1/2 cup breadcrumbs
1/4 cup grated Swiss cheese
1/2 tsp. paprika
1/3 cup chicken stock
Season chicken with salt/pepper. Combine onion & 2 T. butter in 2 cup measuring cup. Cover & nuke on High stirring once, about 1-2 minutes. Melt 2T butter in 2 qt. rectangular baking dish. Combine breadcrumbs, cheese & paprika in small bowl. Dip chicken in butter, then roll in breadcrumb mixture. Pour chicken stock into baking dish. Arrange chicken in dish with thickest portion of pieces toward outer edge. Spoon onion mixture over chicken. Cover & nuke on High 8 minutes, set aside.
Mornay Sauce
2 T butter
2 T flour
1/2 t. salt
1 c. milk
1/2 cup grated Swiss cheese
2 T. grated Parmesan cheese
2 T. dry, white wine
Finely chopped parsley for garnish
Melt 2 T. butter in 1 quart measure, blend in flour & salt. Gradually stir in milk, mixing well. Nuke on High, stir frequently until mixture boils & thickens (3-5 minutes). Add cheeses & wine & stir until cheese is melted. Serve sauce on top of chicken, garnish with parsley. Serves 4-6
No comments:
Post a Comment