Sunday, February 14, 2016

Chicken Cordon Suisse with Asparagus and Hollandaise

Fern is having more tooth problems so I'm having to find things that stay soft when cooked. These store made Micthell's chicken portions are pounded so they stay tender when cooked. Asparagus was on sale so I grabbed a bunch of it and headed home. Fern asked for potatoes so I made mashed. The Asparagus was steamed. The chicken was roasted at 325F for 25-30 minutes till the cheese starts to leak out. 

Hollandaise Sauce

1 egg yolk
1/3 cup butter melted
pinch salt
1 tbsp lemon juice
1 tsp water

Slowly whisk the butter into the yolk then add the salt, lemon juice and water. Put on medium to medium low heat and bring to a simmer. Turn down and let cook for a minute, taste for balance, adjust  and slather over everything on the plate. Dive in.

You can't beat this meal for easy, fast and delicious! It cost about $13 to prepare two portions so it's not too expensive.

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