Thursday, September 1, 2016

Chicken Cordon Suisse with Hollandaise

Mitchell's makes really good Chicken Cordon Suisse. Fresh chicken, ham and cheese rolled up and breaded.  60 Minutes expose not withstanding, if you happen to be there when they are making them you can see all the fresh ingredients. Bake them at 425F for about 25 minutes till the liquid/cheese squirts out from the center. Cooking meat does not get easier than that.

Rice was done in the microwave with olive oil and salt. The broccoli was steamed 3 minutes, cooled and reheated in olive oil.

Easy Hollandaise Sauce

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

Slowly, a teaspoon at a time if it's your first time, whisk the butter into the egg yolk until it's all incorporated. The yolk will become stiff like mayonnaise. Whisk in the lemon, water and salt. It may break a bit watery at this point but don't worry, when it's cooked it will smooth out.

When ready to plate turn the heat up under the sauce to medium and heat while whisking till it smooths out, thins out then thickens when it cooks. It takes about 2 minutes on an induction burner. Don't let it boil or turn it to scrambled eggs. Pour the sauce over the chicken and broccoli and it goes great on the rice too. Absolutely delicious!

Either wash the egg whites raw down the drain with plenty of water if you don't want to use them. Or save up two or three and make meringues which are easy and delicious.

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