Subj : St. Gerard 02
To   : All
From : Dave Drum
Date : Tue Feb 23 2021 10:22:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Chicken Gaston Gerard
 Categories: Poultry, Vegetables, Dairy, Wine, Cheese
      Yield: 6 Servings
 
      6    Boned, skinned, chicken
           - breasts
      2 tb Butter
      2 tb Extra virgin olive oil
           Salt & pepper
      1 lg Sweet onion; halved, sliced
    1/2 ts Paprika
      1 c  Dry white wine
      2 ts Dijon mustard
      8 oz Crème Fraiche
      1 c  Shredded Gruyère, Comte or
           - Emmentaler Swiss
 
  Set the oven @ 350ºF/175ºC.
  
  Using a large non-reactive skillet, add the butter and
  oil to the pan and heat on medium high.
  
  Season the chicken with salt and pepper on both sides.
  
  When the butter oil mixture is sizzling and frothy, add
  the chicken breasts and brown, about 2-3 minutes on each
  side.
  
  Transfer the chicken to a baking dish and then place in
  the oven to finish cooking, about 10-15 minutes.
  
  In the same skillet turn down the heat to medium and add
  the onion slices and sauté the onions until golden
  brown.
  
  Stir in the paprika and add the wine. Let the wine
  simmer and reduce by half.
  
  Take the skillet off the heat and stir in the Dijon
  mustard and then the crème fraiche. Once the mustard and
  creme fraiche are smooth and incorporated into the
  onions, place the skillet back over low heat and let the
  sauce simmer for a few minutes until it reaches a
  desired consistency and then pour over the cooked
  chicken.
  
  Sprinkle the chicken with cheese and then place back in
  the oven for another 5-8 minutes to warm the chicken and
  melt the cheese. Transfer to a platter or individual
  plates. Serve immediately.
  
  Author: Karista Bennett
  Serves: 4-6 Servings
  
  RECIPE FROM: http://www.vraimagazine.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

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