Wednesday, March 9, 2016

Chicken Cordon Suisse with Hollandaise, Scalloped Potatoes and Asparagus

Chicken Cordon Suisse from Mitchell's. Made fresh in store, it's good! Scalloped potatoes I caramelized the onion, thinly sliced the potatoes and made a little gravy like sauce with chicken stock powder and milk. I baked that for an hour uncovered at about 375F. 

I steamed the asparagus and served it under the: 


1 egg yolk
1/3 cup butter melted - not hot
1/2 lemon juiced
1 tsp water
pinch salt

Whisk the melted butter into the egg yolk a teaspoon at a time till it's all taken up. Add the lemon, salt and water, whisk. Over a double boiler or induction burner slowly heat the Hollandaise while whisking till it bubbles lightly. Remove from heat, whisk and serve.

The chicken spray or brush with a little oil or butter for better browning. Bake at 375F until the cheese leaks out, about 25 minutes.

This was as good as it looks. The onion in the scalloped made them sweet and delicious!

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