Wednesday, August 10, 2016

Chicken Cordon Suisse with Hollandaise

This is about as simple as dinner can get. The rice is done in the microwave with salt and olive oil. When it's done a few drops of lemon juice are stirred in with a fork to fluff the rice. The Chicken Cordon Suisse is made fresh at Micthell's so all I had to do was bake them at 375F for 25 minutes. When the cheese leaks out they're done. 

The broccoli was steamed for 3 minutes, cooled under running water and reheated in olive oil just before serving.


1 egg yolk
1/3 cup butter melted, not hot
1/2 lemon juiced - Mitchell's lemons contain significantly more juice than Save On or Safeway 
1 tsp cold water
pinch salt

Whisk the melted butter into the egg yolk a teaspoon at a time till it's all incorporated. Whisk in salt, water and lemon juice. Heat gently on induction burner or over boiling water till lumps melt and sauce thickens. Serve.

Just yum.

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