Tuesday, October 25, 2016
A Swiss French Kitchen... Chicken Breasts in Raclette Cream Sauce
Along the French Swiss border one can find a blending of culture through language and food; Swiss French is a variety of French spoken in the French-speaking area of Switzerland known as Romandy. As for food, especially cheese, one has to note the preference for cooking with Raclette. Though traditionally Swiss, this semi-hard cow's milk cheese most commonly used for melting is often used by both sides of the border.
The smell is pungent, the taste is strong and yet also buttery. It all sounds wildly European, but this cheese is great for cooking, melting and can be bought here too. This dish like many or any of the brainy gourmet's is frugal as well as delicious. I just so happen to make a raclette fondue the other night using a very good raclette bought just over the border in Wisconsin. Looking into my fridge, there was a small amount left of the raclette fondue. And, I had left over pasta as well. On the fresh side, I had crisp green asparagus and Bavarian mushrooms.
To begin, on med heat I sauteed chopped onion in olive oil and 1 tbs of fresh creamy butter sprinkled with dried herbs. I then pushed the onion aside in the skillet and on high heat seared strips of chicken breasts (skinless/boneless). I reintroduced the onion, reduced the heat and added the left over raclette along with 1 1/2 cup of heavy cream. To that... the left over pasta and another tbs of butter then covering to let simmer while I prepared the mushrooms and asparagus... washing and slicing/cutting off ends. A quick stir fry in butter until browning around the edges appeared and then poured in about 2 tbs of chicken stock, turning up the heat to high for 4 min.